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Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024; 13:1381. [PMID: 38731752 PMCID: PMC11083042 DOI: 10.3390/foods13091381] [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: 04/04/2024] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
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Affiliation(s)
- Vladimir S Kurćubić
- Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vlada Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ružica Mihailović
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Aleksandra Nikolić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Mirjana Lukić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Jelena Jovanović
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Mira Milinković
- Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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Sakkas L, Moschopoulou E, Moatsou G. Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese. Foods 2023; 12:4501. [PMID: 38137305 PMCID: PMC10742564 DOI: 10.3390/foods12244501] [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: 10/01/2023] [Revised: 11/28/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a protein-to-fat ratio of 2.9 and pH 5.1, were manufactured and analyzed throughout ripening. The experimental factors were the salting method (brine- or dry-salting), the salt content (control- and reduced-salt) and the ripening temperature sequence (11 or 18 °C at the 3rd and 4th week). Brine-salted cheese exhibited significantly more adequate (p < 0.05) textural and organoleptic characteristics compared to its dry-salted counterpart, i.e., lower hardness, gumminess and adhesiveness, with higher lightness and flavor scores. The mean salt reduction from 2.1 to 1.6% exhibited significant effects (p < 0.05), i.e., increased moisture and MNFS, decreased hardness, gumminess, chewiness and adhesiveness, and increased lightness and meltability of cheese without affecting the microbiological stability or impairing the organoleptic parameters. Ripening at 18 °C at weeks 3-4 significantly increased (p < 0.05) proteolysis and concentrations of lactic and citric acid without affecting meltability, textural or organoleptic features. In conclusion, brine-salting, salt reduction by 20% and the elevation of temperature at a particular ripening period improved the characteristics of this type of reduced-fat sheep milk cheese.
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Affiliation(s)
| | | | - Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (L.S.); (E.M.)
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Bergamini C, Hynes E, Trujillo AJ, Perotti MC. Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics. Front Nutr 2023; 10:1155604. [PMID: 37063311 PMCID: PMC10098314 DOI: 10.3389/fnut.2023.1155604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 03/10/2023] [Indexed: 04/01/2023] Open
Affiliation(s)
- Carina Bergamini
- Instituto de Lactología Industrial, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina
- *Correspondence: Carina Bergamini
| | - Erica Hynes
- Instituto de Lactología Industrial, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina
| | - Antonio-José Trujillo
- Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), CERTA-TECNIO, Department of Animal and Food Science, Faculty of Veterinary Sciences, Universitat Autònoma de Barcelona (UAB), Bellaterra, Spain
| | - María Cristina Perotti
- Instituto de Lactología Industrial, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina
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Melo L, Torres F, Guimarães J, Cortez M. Development of processed low-sodium Maasdam cheese. ARQ BRAS MED VET ZOO 2022. [DOI: 10.1590/1678-4162-12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.
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Al Kader H, Gill H, Truong T. Demineralisation and recovery of whey proteins from commercial full-fat salty Cheddar whey using size-exclusion chromatography. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Falkeisen A, Gorman M, Knowles S, Barker S, Moss R, McSweeney MB. Consumer perception and emotional responses to plant-based cheeses. Food Res Int 2022; 158:111513. [DOI: 10.1016/j.foodres.2022.111513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/26/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022]
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Juan B, Trujillo AJ, Ferragut V. The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses. Front Nutr 2022; 9:861383. [PMID: 35592633 PMCID: PMC9113740 DOI: 10.3389/fnut.2022.861383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Accepted: 03/25/2022] [Indexed: 12/02/2022] Open
Abstract
Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensorial characteristics and consumer's acceptability of semi-hard and hard lactose-free cow's milk cheeses. To improve the possible lower salty taste or the development of bitter taste, the addition to yeast extract, as a flavor enhancer, was also checked. Different brining times and brine conditions were tested to obtain a reduction of >25% of salt with respect to conventional cheese. Reduced-salt cheeses were elaborated by reducing half the salting time used in conventional cheeses, and a ratio of 60 Na+:40 K+ was used to reduce Na concentration in substituted cheeses. The results obtained in this study show that the reduction of salt by both methods in semi-hard and hard lactose-free cheeses could be an alternative for the production of healthier and sensorial acceptable cheeses, without significantly affecting their physicochemical characteristics. The addition of yeast extract, as a flavor enhancer, increased the free amino acids (FAAs) levels but decreased the acceptability of cheeses.
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Moreira RV, Vieira CP, Galvan D, Castro VS, Lima RS, Mutz YS, Delgado KF, Rosario AIL, Mano SB, Costa MP, Conte-Junior CA. Pequi ( Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese. Front Nutr 2022; 9:855115. [PMID: 35464018 PMCID: PMC9020873 DOI: 10.3389/fnut.2022.855115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 03/07/2022] [Indexed: 11/13/2022] Open
Abstract
The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count's reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.
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Affiliation(s)
- Rodrigo V. Moreira
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Carla P. Vieira
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Vinicius S. Castro
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Rayssa S. Lima
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Yhan S. Mutz
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
| | - Karina F. Delgado
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Anisio Iuri L. Rosario
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Sérgio B. Mano
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
| | - Marion P. Costa
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
| | - Carlos A. Conte-Junior
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Rio de Janeiro, Brazil
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Food Science (PPGCAL), Institute of Chemistry (IQ), UFRJ, Rio de Janeiro, Brazil
- Laboratory of Inspection and Technology of Milk and Derivatives, Faculty of Veterinary Medicine, Federal University of Bahia, Salvador, Brazil
- Graduate Program in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro, Brazil
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9
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Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. Foods 2022; 11:foods11030374. [PMID: 35159522 PMCID: PMC8833987 DOI: 10.3390/foods11030374] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/22/2022] [Accepted: 01/25/2022] [Indexed: 11/29/2022] Open
Abstract
Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 and Na0, respectively). Basic composition, proteolysis and texture profile parameters were monitored during 60 days of ripening. At the end of ripening, an acceptance test was conducted by untrained consumers (N = 46). According to the cluster analysis based on hedonic scores, three clusters emerged: male consumers (47.8%), agreeable consumers (30.4%) and highly educated female consumers (21.8%). Both partial and a total salt replacement had no effect on the course of proteolytical changes, the texture and basic composition during ripening. Female consumers did not accept any level of salt substitution, while male consumers showed dislike only for the Na0 cheese. Almost 80% of all consumers liked moderately-to-very-much the Na25 cheese variant. It implies that it is worth considering the production of cheese with 50–75% of NaCl replaced with KCl. The addition of natural flavoring and clear labeling of the sodium reduction should accompany the salt replacement strategy.
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CANOZER C, KÖSE Ş. Comparison of some characteristic properties of Diyarbakir Orgu cheese produced by traditional and industrial method. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.16921] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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ÇAVUŞ M, YURT B, CANKURT H. Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sheep’s milk cheeses as a source of bioactive compounds. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Since ancient times, sheep`s milk cheeses have been a part of a human diet. Currently, their consumption is of great interest due to its nutritional and health values. The aim of the article was to review the chemical composition of sheep’s milk cheeses and its main bioactive ingredients in the context of nutritional and health values. Sheep’s milk cheeses are rich in functionally and physiologically active compounds such as: vitamins, minerals, fatty acids, terpenes, sialic acid, orotic acid and L-carnitine, which are largely originate from milk. Fermentation and maturation process additionally enrich them in other bioactive substances as: bioactive peptides, γ-aminobutyric acid (GABA) or biogenic amines. Studies show that sheep’s milk cheese consumption may be helpful in the prevention of civilization diseases, i.e. hypertension, obesity or cancer. However, due to the presence of biogenic amines, people with metabolic disorders should be careful of their intake.
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Yasar D, Erim Kose Y, Kose S. Kinetic modeling of macroelement concentration of Malatya cheese produced by traditional method. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dogan Yasar
- Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey
| | - Yagmur Erim Kose
- Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey
| | - Senol Kose
- Department of Food Engineering Faculty of Engineering Van Yuzuncu Yil University Van Turkey
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Hassan H, St-Gelais D, Gomaa A, Fliss I. Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices. Foods 2021; 10:898. [PMID: 33921812 PMCID: PMC8073774 DOI: 10.3390/foods10040898] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 11/30/2022] Open
Abstract
Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.
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Affiliation(s)
- Hebatoallah Hassan
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada;
- Institute of Graduate Studies and Research, Alexandria University, Alexandria 21526, Egypt
| | - Daniel St-Gelais
- Food Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada;
| | - Ahmed Gomaa
- National Research Center, Nutrition and Food Science Department, Cairo 12622, Egypt;
| | - Ismail Fliss
- STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada;
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Mendes JF, Norcino LB, Martins HH, Manrich A, Otoni CG, Carvalho EEN, Piccolli RH, Oliveira JE, Pinheiro ACM, Mattoso LHC. Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. J Food Sci 2021; 86:1979-1996. [PMID: 33822378 DOI: 10.1111/1750-3841.15689] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 01/26/2021] [Accepted: 02/18/2021] [Indexed: 11/28/2022]
Abstract
We report on production of novel quaternary nanocomposite films based on thermoplastic starch (TPS, 8% w/v) derived from cassava, cocoa butter, (CB, 30% wt.%), and lemongrass essential oil (LEO, 1:1) nanoemulsions reinforced with different concentrations of brewery spent grain (BSG, 5 or 10 wt.%) fibers, by continuous casting. The chemical composition, the morphological, thermal, mechanical properties, film barrier, biodegradability in the vegetable compound, in addition to the application in chocolates, have been widely studied. The addition of CB, LEO, and BSG caused relevant changes in the starch-based films, such as increased extensibility (from 2.4-BSG5 to 9.4%-BSG10) and improved barrier to moisture (2.9 and 2.4 g.mm.kPa-1 .h-1 .m-2 ). Contrastingly, the thermal stability of the starch film was slightly decreased. The biodegradability of the herein developed quaternary nanocomposite films was the same as that of TPS films, eliminating concerns on the supplementation with active ingredients that are expected to have some biocidal effect. Despite checking antimicrobial activity only by contact under the biocomposites, chocolates packed with the films were well accepted by consumers, especially the samples of white chocolate stored in the BSG5 biocomposite. Overall, this new approach towards quaternary active, biodegradable films produced in a pilot-scale lamination unit was successful in either improving or at least maintaining the essential properties of TPS-based films for food packaging applications, while providing them with unique features and functionalities. PRACTICAL APPLICATION: This contribution relates to new approach toward quaternary films produced in a pilot-scale lamination unit. It relates to sustainability as it is both biodegradable and based on plant biomass, as well as produced via a clean, through high-yield process. The four components of the edible films we developed provide it with good in properties performance, as both a passive barrier (i.e. purely physical), and active, related to the sensory attributes of food, essential to be applied in food packaging. The valorization of a BSG also adds to the relevance of our contribution within the circular bioeconomy framework.
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Affiliation(s)
- Juliana Farinassi Mendes
- Food Department, Graduate Program in Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Laís Bruno Norcino
- Forest Sciences Department, Graduate Program in Biomaterials Engineering, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Heloísa Helena Martins
- Food Department, Graduate Program in Food Sciences, Federal University of Lavras, Lavras, Minas Gerais, Brazil
| | - Anny Manrich
- National Laboratory of Nanotechnology for Agriculture (LNNA), Embrapa Instrumentation, São Carlos, São Paulo, Brazil
| | - Caio Gomide Otoni
- Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), São Carlos, São Paulo, Brazil
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Shi Y, Wei G, Huang A. Simulated in vitro gastrointestinal digestion of traditional Chinese Rushan and Naizha cheese: Peptidome profiles and bioactivity elucidation. Food Res Int 2021; 142:110201. [PMID: 33773676 DOI: 10.1016/j.foodres.2021.110201] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 10/22/2022]
Abstract
Chinese Rushan and Naizha, the traditional acid coagulated cheese types produced from cow and yak milk, respectively, have been consumed for more than thousands of years. In this study, we aimed to characterise peptides of Rushan and Naizha in simulated in vitro gastrointestinal digestion using label-free based peptidomic. The identified peptide sequences were subjected to BIOPEP database driven bioactivity search. In total, 309 and 225 peptides were identified from Rushan and Naizha cheese, respectively, corresponding to 20 protein annotations. Analysis of label-free quantification found different protein digestibility, where casein was the primary source of peptides in Rushan, among which 62% represented β-casein by peptide count. The release of peptides was concentrated in specific residues 145-155 of β-casein in Rushan. In contrast, κ-casein and 7 minor milk proteins were dominant in digestion of Naizha cheese (p < 0.05). In particular, there were 11 peptides from digestion that were exact matches in databases to sequences with immunomodulatory, antibacterial, ACE-inhibition, DPP IV inhibition and antioxidant activities. Four novel angiotensin I-converting enzyme inhibitory (ACEI) activities peptides (YPFPGPIH, LKNWGEGW, RELEEIR, and HPHPHLS) were explored using molecular docking, chemically synthesized, and in vitro ACEI activity. The peptides had lower estimated free energy values (-5.34 to -7.66 kcal/mol), and exhibited the lowest IC50 value of 109.5, 77.7, 196.6, and 64.30 μM, respectively. Our study is the most comprehensive peptidomic analysis of Chinese Rushan and Naizha cheese to date.
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Affiliation(s)
- Yanan Shi
- College of Food Science &Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Guangqiang Wei
- College of Food Science &Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science &Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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17
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Zonoubi R, Goli M. The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation. Food Sci Nutr 2021; 9:866-874. [PMID: 33598170 PMCID: PMC7866566 DOI: 10.1002/fsn3.2050] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/23/2020] [Accepted: 11/23/2020] [Indexed: 12/28/2022] Open
Abstract
The effect of complete substitution of NaCl with KCl, MgCl2, and CaCl2 in brine used for the ripening stage in Na-free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60-day ripening period. As the ripening period of the cheese increased, the amount of acidity and total solid significantly increased while pH and moisture significantly decreased. All chloride salts exerted a significant antimicrobial effect on the fermentation growth cycle; particularly, CaCl2 showed a similar effect to NaCl, while KCl and MgCl2 were progressively less inhibitory. The highest hardness and syneresis on the first day seen in the samples containing sodium chloride and the lowest hardness and syneresis on the sixty day recognized in the samples containing magnesium chloride. There was no significant difference in whiteness index for monovalent salts in the first and sixtieth days of storage, and of course, this difference was not significant between divalent salts. There was no significant difference in overall acceptance score between sodium and potassium brine, although these two treatments had a significant difference compared with the others. There was no significant difference in the overall acceptance of cheeses stored in calcium and magnesium brine.
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Affiliation(s)
- Razieh Zonoubi
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
| | - Mohammad Goli
- Department of Food Science and TechnologyIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
- Laser and Biophotonics in Biotechnologies Research CenterIsfahan (Khorasgan) BranchIslamic Azad UniversityIsfahanIran
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18
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Xu Y, Xu X. Modification of myofibrillar protein functional properties prepared by various strategies: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 20:458-500. [DOI: 10.1111/1541-4337.12665] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 12/29/2022]
Affiliation(s)
- Yujuan Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
| | - Xinglian Xu
- Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, and College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu P.R. China
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19
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Butt NA, Ali TM, Hasnain A. Development of rice starch‐based casein and fat mimetics and its application in imitation mozzarella cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Natasha Abbas Butt
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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20
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Evolution during Three Ripening Stages of Évora Cheese. Foods 2020; 9:foods9091140. [PMID: 32825083 PMCID: PMC7555954 DOI: 10.3390/foods9091140] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 08/15/2020] [Accepted: 08/17/2020] [Indexed: 11/24/2022] Open
Abstract
The variability and heterogeneity found in Évora cheeses, Protected Designation of Origin (PDO), can affect consumers’ choices. Assessing the ripening conditions and their effect can be helpful. To study the effect of ripening duration in Évora cheese PDO, sensory and chemical analyses were performed in cheese samples subjected to 30, 60, and 120 days of ripening under controlled conditions (temperature 14 to 15 °C and humidity 65 to 70%). Sensory analysis was conducted with a homogenous panel previously familiarized with the product after a short training period, and chemical analyses including pH, moisture, NaCl content, aw, and salt-in-moisture were determined. Panelists were able to distinguish the differences in the organoleptic characteristics of the three cheese stages, and chemical determinations showed significant differences between stages. Interrater agreement was higher in the sensory evaluation of cheeses with a longer maturation period. As expected, cheeses in the 120 days ripening period presented lower pH, moisture, and water activity and had higher salt-in-moisture content. This stage received the highest scores in hardness and color of the crust, intensity, pungency of the aroma, intensity of taste and piquancy, and firmness and granular characteristics of texture. Overall acceptance of cheese samples was positive, regardless of the ripening stage, which probably reflects both the homogeneity of taster profiles and the previous knowledge of this particular product. The degree of ripeness influences the physical, chemical, and sensory characteristics but does not affect the acceptance of this product by the consumer.
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21
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Ma J, Wang W, Sun C, Gu L, Liu Z, Yu W, Chen L, Jiang Z, Hou J. Effects of environmental stresses on the physiological characteristics, adhesion ability and pathogen adhesion inhibition of Lactobacillus plantarum KLDS 1.0328. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.02.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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22
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Chen J, Ren Y, Zhang K, Xiong YL, Wang Q, Shang K, Zhang D. Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation. Food Chem 2020; 312:126113. [DOI: 10.1016/j.foodchem.2019.126113] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 12/18/2019] [Accepted: 12/23/2019] [Indexed: 12/25/2022]
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23
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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24
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Lee YN, Lee SM, Kim KO. Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age. J Food Sci 2020; 84:2961-2972. [PMID: 31612540 DOI: 10.1111/1750-3841.14784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2018] [Revised: 07/20/2019] [Accepted: 07/30/2019] [Indexed: 12/31/2022]
Abstract
The high sodium content of kimchi is a contradicting factor from its fame as a healthy food. With the aim of reducing the sodium content of kimchi, the objective of this study was to understand the effect of providing "sodium-reduced" information on the acceptance of kimchi according to the age of consumption. Six sodium-reduced kimchi samples, prepared with different percentages of sodium reduction (25% and 50%) and potassium chloride concentration (none, 0.47%, and 0.93%), were compared to control kimchi (2.0% w/v NaCl). Sensory characterization of the samples was obtained using descriptive analysis. A total of 167 kimchi consumers with balanced proportion of the young (below 40) and the old (above 40) evaluated seven kimchi samples in either of the two conditions: blind testing condition or informed testing condition where each of the samples was provided with a label that informed about "sodium reduction percentage" and "whether a salt replacer was used or not." The results showed that in terms of healthiness perception, Korean female consumers believed that kimchi with a high sodium reduction rate would contribute to health in general, though an unfavorable notion of using a salt replacer was also observed. Also, the results suggested that promoting information about sodium reduction in kimchi would generally increase consumer acceptance. However, this phenomenon was influenced not only by the sample for which the information was provided, but also by the age of consumers with different health interests and kimchi experience. PRACTICAL APPLICATION: The findings of this study showed simply reducing sodium and promoting it with a health claim showed limitation in achieving a high level of sodium reduction, such as a 50% reduction rate, which implied the importance of using supplementary material such as potassium chloride that can fulfill the missing saltiness and flavors of the original product. Promotion of "sodium-reduced" claims in kimchi generally results in increased consumer acceptance. However, the effectiveness of the information was dependent on which sample was provided and the age of the consumers, among whom health interests and kimchi experience differ.
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Affiliation(s)
- Yoo-Na Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
| | - Soh Min Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
| | - Kwang-Ok Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., Seoul, 03760, Republic of Korea
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25
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Hoffmann W, Luzzi G, Steffens M, Clawin‐Rädecker I, Franz CMAP, Fritsche J. Salt reduction in film‐ripened, semihard Edam cheese. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12675] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
| | - Giuseppina Luzzi
- Department of Microbiology and Biotechnology Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
| | - Marco Steffens
- Department of Safety and Quality of Milk and Fish Products Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
| | - Ingrid Clawin‐Rädecker
- Department of Safety and Quality of Milk and Fish Products Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
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26
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Abstract
With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas the yield and dry matter did not differ significantly between K-cheeses and controls. After 3 months of ripening (T3), the distribution of the Na cations (Na) was centripetal, with a higher Na concentration in the outer (0-3 cm of depth) layer, whereas the K cations (K) seemed to diffuse into the cheese more rapidly and homogeneously. Starting from the 6th month (T6), the distribution of both Na and K was stabilized through the different cheese layers. The use of the brine with the highest concentration of potassium (53.8% K) enabled us to successfully halve the Na content compared to the controls whereas, with the other brines, the reduction of Na was below 30%. At the end of ripening (T9), all the cheeses were without defects and the partial substitution of Na with K did not impact on the chemical composition, microbiological characteristics and ripening process. The sensory evaluation did not show any difference between K-salted and control cheeses in discriminant analysis.
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27
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Dugat-Bony E, Bonnarme P, Fraud S, Catellote J, Sarthou AS, Loux V, Rué O, Bel N, Chuzeville S, Helinck S. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. Food Res Int 2019; 125:108643. [DOI: 10.1016/j.foodres.2019.108643] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 10/26/2022]
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28
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Li H, Yu H, Liu Y, Wang Y, Li H, Yu J. The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5586-5593. [PMID: 31152446 DOI: 10.1002/jsfa.9835] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 05/28/2019] [Accepted: 05/29/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Mono-, di- and oligosaccharides, polyhydric alcohols and lipids are three main types of plasticizers used to process food materials. In the present study, inulin, maltitol and lecithin were selected as representative oligosaccharide, polyhydric alcohol and lipid fat replacers, respectively. Their effects on the physicochemical properties of reduced-fat mozzarella cheese were evaluated. RESULTS Lecithin reduced the hardness and increased the degree of free oil released. Inulin and lecithin decreased the hydrophobic interaction of reduced-fat cheese. Maltitol improved the elasticity of the reduced-fat cheese and increased the hydrophobic interaction within the casein matrix. Maltitol-added cheese had a lower glass transition temperature (Tg ) than the other cheeses. Maltitol significantly improved the stretchability of the reduced-fat cheese. CONCLUSION The results obtained in the present study suggest that maltitol is an effective fat replacer in reduced-fat mozzarella cheese and might enhance the cheese's functional properties. The Tg of cheese was related to the water and fat content, fat replacer addition and cross-linking degree of casein. The relationship between Tg and the physicochemical properties of cheese will be studied in further research. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Hongjuan Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongmei Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yan Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Yi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Hongbo Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinghua Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, China
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29
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Moatsou G, Zoidou E, Choundala E, Koutsaris K, Kopsia O, Thergiaki K, Sakkas L. Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese. Foods 2019; 8:foods8060204. [PMID: 31212648 PMCID: PMC6617074 DOI: 10.3390/foods8060204] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 06/01/2019] [Accepted: 06/06/2019] [Indexed: 11/25/2022] Open
Abstract
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulated whey protein (MWP) in reduced-fat cheese milk (RFM), or ii. by ‘in situ’ heat-induced partial denaturation of whey proteins of reduced-fat cheese milk (RFD). The implemented cheesemaking conditions included curd washing, moderate clotting, scalding temperatures, and ripening of cheeses packed in plastic bags under vacuum at 10 °C. Full-fat cheeses (FF) were manufactured in parallel. Physicochemical composition, textural profile, and proteolysis were assessed throughout 60 days of ripening. The mean moisture, fat on dry matter (FDM), moisture on non-fat substances (MNFS), protein on dry matter (PDM), salt, and salt-in-moisture (S/M) content of the RF cheeses were 47.4%, 32.8%, 57.3%, 54.3%, 1.63%, and 3.36%, respectively; pH ≈ 5.0, aw ≈ 0.977, Ca ≈ 1000 mg/100 g cheese. The MNFS of FF and RF cheeses were similar. Proteolysis indices were not affected by any of the treatments, and they were similar to the FF counterparts. The applied cheesemaking technology was adequate for the production of semi-hard reduced-fat and reduced-sodium cheeses. Ripening under packaging hindered moisture loss without impairing the evolution of proteolysis and textural parameters. The same holds true for salting in NaCl/KCl brine. The high pasteurization of cheese milk was more effective for the increase of moisture and MNFS than the addition of MWP, without exhibiting any adverse effects.
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Affiliation(s)
- Golfo Moatsou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Zoidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Evangelia Choundala
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Konstantinos Koutsaris
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Olga Kopsia
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Katerina Thergiaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
| | - Lambros Sakkas
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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Miceli de Farias F, Dos Santos Nascimento J, Cabral da Silva Santos O, de Freire Bastos MDC. Study of the effectiveness of staphylococcins in biopreservation of Minas fresh (Frescal) cheese with a reduced sodium content. Int J Food Microbiol 2019; 304:19-31. [PMID: 31151072 DOI: 10.1016/j.ijfoodmicro.2019.05.014] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 04/10/2019] [Accepted: 05/18/2019] [Indexed: 12/31/2022]
Abstract
Reducing salt content in foods such as cheeses, while limiting the growth of spoilage microorganisms and foodborne pathogens, is a difficult challenge. One method that may prove useful is use of staphylococcins, which are bacteriocins produced by staphylococci. Therefore, staphylococcin antimicrobial activity against six strains of S. aureus isolated from cheese was tested aiming at their industrial application in biopreservation of Minas fresh (Frescal) cheese with reduced sodium content. Three staphylococcins were selected for these tests: Pep 5, aureocin A53 and lysostaphin. All three staphylococcins proved to be bacteriolytic against all six strains of S. aureus. The antimicrobial activity of the partially purified staphylococcins was subsequently investigated against strains S. aureus Q1 and QJ3 in cheese matrices (6.0 log CFU/g) with different NaCl contents (control, a 25% reduction, and a 50% reduction), kept under refrigeration at 4 °C, for 21 days. Both strains were shown to be of concern for food industry as they carry the SEA, SEB and SEH enterotoxin genes, and are resistant to β-lactam drugs and moderate biofilm formers when grown in TSB. When used singly, Pep5, aureocin A53 and lysostaphin reduced approximately 95%, 99% and 99.99% of the viable cell counts, respectively, irrespective of the sodium content of the cheese matrix. The combined action of aureocin A53 and Pep5 resulted in an additional and significant reduction (p < 0.05) of ~1.0 log CFU/g when compared with the reduction caused by the use of either one singly. The combined action of lysostaphin and aureocin A53 or lysostaphin and Pep5 resulted in a reduction similar to or slightly smaller (p > 0.05) than that observed when lysostaphin was employed singly. Lysostaphin also proved to reduce the number of the staphylococcal viable cells to a level (~ 2.0 log CFU/g) at which enterotoxin production should not reach a sufficient quantity to cause food poisoning. Therefore, lysostaphin may have a practical application in the food industry to control staphylococcal contamination of Minas fresh cheese with a sodium content reduced up to 50%, providing consumers with more safe options to reduce their intake of sodium.
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Affiliation(s)
- Felipe Miceli de Farias
- Departamento de Microbiologia Geral, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | | | - Olinda Cabral da Silva Santos
- Departamento de Microbiologia Geral, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Maria do Carmo de Freire Bastos
- Departamento de Microbiologia Geral, Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
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31
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Golin Bueno Costa R, Caiafa Junior A, Gomes da Cruz A, Sobral D, Gonçalves Costa Júnior LC, Jacinto de Paula JC, Magalhães Machado Moreira G, Martins Teodoro VA. Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.12.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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32
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Moreira RV, Costa MP, Castro VS, Paes CE, Mutz YS, Frasao BS, Mano SB, Conte-Junior CA. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction. J Dairy Sci 2019; 102:2966-2972. [DOI: 10.3168/jds.2018-15268] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 12/04/2018] [Indexed: 12/30/2022]
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33
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Khetra Y, Kanawjia SK, Puri R, Kumar R, Meena GS. Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.08.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Souza TSP, Luna AS, Barros DB, Pimentel TC, Pereira EPR, Guimarães JT, Esmerino EA, Freitas MQ, Costa RGB, Silva MC, Quitério SL, Raices RSL, Cruz AG. Yogurt and whey beverages available in Brazilian market: Mineral and trace contents, daily intake and statistical differentiation. Food Res Int 2019; 119:709-714. [PMID: 30884707 DOI: 10.1016/j.foodres.2018.10.050] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2018] [Revised: 10/01/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022]
Abstract
Mineral and trace elements (Ca, Fe, K, Mg, Na, Pb, Cd, Cr, Cu, and Mn) in commercial strawberry-flavored yogurts and fermented whey beverages in Brazil were investigated. K, Ca, Na, Mg and Fe concentrations ranged from 1.6 to 1.4, 1.4 to 1.1, 0.74 to 0.68, 0.16 to 0.11, and 0.01 mg g-1 for yogurts and whey beverages, respectively. Similar concentrations of the minerals were observed for both products, except Mg (0.16 mg g-1 in yogurts and 0.11 mg g-1 in whey beverages). Cd, Cr, Cu, Mn, and Pb was found below the detection limit (21.4 to 94.1 μg g-1), demonstrating safety levels for consumption. Regarding the mineral daily intake, consumption of 100 g of the product has relevance for calcium in infants (>40%) and children between 4 and 8 years (>13%), and a greater contribution of yogurt over whey beverage was observed. PLSDA model suggested that Mg analytical determination should be performed to ensure the identity of the product.
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Affiliation(s)
- Thaisa S P Souza
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Aderval S Luna
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | - Diego B Barros
- Universidade do Estado do Rio de Janeiro (UERJ), Departamento de Química Analítica, 20550-013 Rio de Janeiro, Brazil
| | | | - Eliene P R Pereira
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Jonas T Guimarães
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Mônica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Medicina Veterinária, 24230-340 Niterói, Rio de Janeiro, Brazil
| | - Renata G B Costa
- Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG), Instituto de Laticínios Cândido Tostes (ILCT), 36045-560 Juiz de Fora, Minas Gerais, Brazil
| | - Márcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Simone L Quitério
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
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Salt Preference and Ability to Discriminate between Salt Content of Two Commercially Available Products of Australian Primary Schoolchildren. Nutrients 2019; 11:nu11020388. [PMID: 30781819 PMCID: PMC6412944 DOI: 10.3390/nu11020388] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/08/2019] [Accepted: 02/11/2019] [Indexed: 01/03/2023] Open
Abstract
Australian children consume too much salt, primarily from processed foods where salt is often used to enhance flavour. Few studies have assessed children's salt preference in commercially available foods. This study aims to assess (1) children's preference and ability to discriminate between salt levels in two commercially available foods and (2) if preference or ability to discriminate between salt levels changes after an education program. Chips and corn flakes were tasted at three levels of salt concentration. Children ranked which they liked best (preference) and which was saltiest (ability to discriminate). The proportion of children across categorical responses was assessed (Chi squared and McNemar's test) together with changes in preference and ability to discriminate between salt levels from timepoint 1 (T1) to timepoint 2 (T2). Ninety-two children (57% female, mean age 9.1 years (SD 0.8)) participated. At T1 approximately one-half and two-thirds of children preferred the highest salt chip and cornflake, respectively, (both p < 0.05). Fifty-seven percent and 63% of children identified the highest level of salt in chips and cornflakes as the saltiest, respectively. Preference and ability to discriminate between salt levels were unchanged between timepoints. Results support product reformulation to decrease salt content of foods provided to children.
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Song W, Chung H, Kang D, Ha J. Microbial quality of reduced-sodium napa cabbage kimchi and its processing. Food Sci Nutr 2019; 7:628-635. [PMID: 30847142 PMCID: PMC6392845 DOI: 10.1002/fsn3.898] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 10/29/2018] [Accepted: 11/03/2018] [Indexed: 01/04/2023] Open
Abstract
This study evaluated the microbial safety of reduced-sodium napa cabbage kimchi products by comparing with conventional kimchi samples. Five commercial kimchi samples were collected from different manufacturers in Korea. Total aerobic plate counts and coliforms counts between regular and reduced-sodium kimchi were not significantly (p > 0.05) different and major foodborne pathogens, including Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Yersinia enterocolitica were not detected in any sample. Bacillus cereus contamination among all kimchi samples was less than the regulation level (3.0 log CFU/g). However, high levels of coliforms were observed in both types of samples. To investigate microbial hazards of kimchi processing, we analyzed specific kimchi production processes and found five control points which can reduce coliform levels in kimchi samples. The results of this study could be helpful for the kimchi industry to produce safe reduced-sodium kimchi products.
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Affiliation(s)
- Won‐Jae Song
- Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National UniversitySeoulKorea
| | - Ha‐Yull Chung
- Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National UniversityAnseong‐siKorea
| | - Dong‐Hyun Kang
- Department of Agricultural BiotechnologyCenter for Food Safety and ToxicologyCenter for Food and Bioconvergence, and Research Institute for Agricultural and Life SciencesSeoul National UniversitySeoulKorea
| | - Jae‐Won Ha
- Department of Food Science and BiotechnologyCollege of Engineering, Food & Bio‐industry Research CenterHankyong National UniversityAnseong‐siKorea
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Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation. Sci Rep 2019; 9:570. [PMID: 30679519 PMCID: PMC6345887 DOI: 10.1038/s41598-018-36786-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Accepted: 10/28/2018] [Indexed: 11/08/2022] Open
Abstract
This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii) establishment of LAB community during sourdough preparation. Ten tap water, collected from Italian regions characterized by cultural heritage in leavened baked goods, were used as ingredient for propagating or preparing firm (type I) sourdoughs. The same type and batch of flour, recipe, fermentation temperature and time were used for propagation/preparation, being water the only variable parameter. During nine days of propagation of a traditional and mature Apulian sourdough, LAB cell density did not differ, and the LAB species/strain composition hardly changed, regardless of the water. When the different tap water were used for preparing the corresponding sourdoughs, the values of pH became lower than 4.5 after two to four fermentations. The type of water affected the assembly of the LAB biome. As shown by Principal Components Analysis, LAB population in the sourdoughs and chemical and microbiological features of water used for their preparation partly overlapped. Several correlations were found between sourdough microbiota and water features. These data open the way to future researches about the use of various types of water in bakery industry.
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38
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Gore E, Mardon J, Cécile B, Lebecque A. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese. J Dairy Sci 2019; 102:1-13. [DOI: 10.3168/jds.2018-15008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 09/10/2018] [Indexed: 11/19/2022]
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Talbot-Walsh G, Kannar D, Selomulya C. A review on technological parameters and recent advances in the fortification of processed cheese. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.023] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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41
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Silva H, Balthazar C, Silva R, Vieira A, Costa R, Esmerino E, Freitas M, Cruz A. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. J Dairy Sci 2018; 101:8837-8846. [DOI: 10.3168/jds.2018-14819] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Accepted: 06/07/2018] [Indexed: 12/22/2022]
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42
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Silva HL, Balthazar CF, Rocha RS, Moraes J, Esmerino EA, Silva MC, Raices RS, Pimentel TC, Freitas MQ, Cruz AG. Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese? Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.053] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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43
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Sihufe GA, De Piante Vicín DA, Marino F, Ramos EL, Nieto IG, Karlen JG, Zorrilla SE. Effect of sodium chloride reduction on physicochemical, biochemical, rheological, structural and sensory characteristics of Tybo cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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44
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Matera J, Luna AS, Batista DB, Pimentel TC, Moraes J, Kamimura BA, Ferreira MVS, Silva HL, Mathias SP, Esmerino EA, Freitas MQ, Raices RS, Quitério SL, Sant'Ana AS, Silva MC, Cruz AG. Brazilian cheeses: A survey covering physicochemical characteristics, mineral content, fatty acid profile and volatile compounds. Food Res Int 2018; 108:18-26. [DOI: 10.1016/j.foodres.2018.03.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 03/04/2018] [Accepted: 03/04/2018] [Indexed: 02/07/2023]
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45
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The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Res Int 2018; 107:137-147. [DOI: 10.1016/j.foodres.2018.02.018] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2017] [Revised: 02/08/2018] [Accepted: 02/08/2018] [Indexed: 11/20/2022]
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46
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Silva HL, Balthazar CF, Esmerino EA, Neto RP, Rocha RS, Moraes J, Cavalcanti RN, Franco RM, Tavares MIB, Santos JS, Granato D, Costa RG, Freitas MQ, Silva MC, Raices RS, Senaka Ranadheera C, Nazzaro F, Mortazavian AM, Cruz AG. Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. Food Chem 2018; 248:192-200. [DOI: 10.1016/j.foodchem.2017.12.064] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2017] [Revised: 12/15/2017] [Accepted: 12/17/2017] [Indexed: 01/17/2023]
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47
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Nogueira EB, Costa-Lima BRC, Torres F, Regazone AV, Melo L, Franco RM, Cortez MAS. Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12519] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eduardo B Nogueira
- College of Veterinary; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
| | - Bruno R C Costa-Lima
- College of Veterinary; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
| | - Fernanda Torres
- College of Veterinary; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
| | - Ana Victoria Regazone
- Fundação Oswaldo Cruz; Instituto Nacional de Controle de Qualidade em Saúde; Rio de Janeiro RJ 21040-900 Brazil
| | - Lilian Melo
- Godiva Alimentos Ltda; Unidade Patrocínio do Muriaé; Laje do Muriaé MG 36860-000 Brazil
| | - Robson M Franco
- College of Veterinary; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil
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48
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Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.051] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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49
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Harth L, Krah U, Linke D, Dunkel A, Hofmann T, Berger RG. Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2344-2353. [PMID: 27509299 DOI: 10.1021/acs.jafc.6b02716] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-75 μmol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.
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Affiliation(s)
- Lisa Harth
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
| | - Ulrike Krah
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Diana Linke
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
| | - Andreas Dunkel
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Ralf G Berger
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
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50
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Loudiyi M, Aït-Kaddour A. Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy. Food Res Int 2018; 105:221-232. [DOI: 10.1016/j.foodres.2017.11.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 11/02/2017] [Accepted: 11/05/2017] [Indexed: 12/20/2022]
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