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Almášiová S, Toman R, Pšenková M, Tančin V, Jančo I. Toxic Elements in Sheep Milk, Whey, and Cheese from the Environmentally Burdened Area in Eastern Slovakia and Health Risk Assessment with Different Scenarios of Their Consumption. TOXICS 2024; 12:467. [PMID: 39058119 PMCID: PMC11280966 DOI: 10.3390/toxics12070467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2024] [Revised: 06/21/2024] [Accepted: 06/24/2024] [Indexed: 07/28/2024]
Abstract
The study aimed to determine the content of 17 elements (Al, As, Ba, Cd, Co, Cr, Cu, Fe, Li, Mn, Mo, Ni, Pb, Sb, Se, Sr, and Zn) in samples of sheep milk, cheese, and whey (36 samples in total) collected from a farm in an environmentally burdened area due to the long-term mining and industrial activity in Slovakia as well as to determine the possible risk of consumption via health risk assessment calculations. Consumption of 120 g of milk, 500 g of milk, 20 g of cheese, and 100 g of cheese were used in calculations for children and adults, respectively. According to the results, concentrations of four elements are controversial. Lead concentrations in all types of samples exceeded the maximum permissible lead limit in milk set by European Union legislation. The content of Se and As is problematic for children's consumption, and the target hazard quotient for As and Al is higher than one (considered potentially not safe) in all scenarios. According to the target system approach, lead concentrations in milk and cheese could adversely influence the nervous system and kidneys of adults' and children's developmental and reproductive systems. Considering the worst-case scenario, consuming sheep milk and cheese from the monitored areas could represent a risk and be potentially harmful to human health, mainly for children. However, further monitoring of the levels of elements and concentrations in environmentally burdened areas and more robust data on consumption are needed.
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Affiliation(s)
- Simona Almášiová
- Faculty of Agrobiology and Food Resources, Institute of Animal Husbandry, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia; (S.A.); (M.P.); (V.T.)
| | - Róbert Toman
- Faculty of Agrobiology and Food Resources, Institute of Animal Husbandry, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia; (S.A.); (M.P.); (V.T.)
| | - Martina Pšenková
- Faculty of Agrobiology and Food Resources, Institute of Animal Husbandry, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia; (S.A.); (M.P.); (V.T.)
| | - Vladimír Tančin
- Faculty of Agrobiology and Food Resources, Institute of Animal Husbandry, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia; (S.A.); (M.P.); (V.T.)
| | - Ivona Jančo
- AgroBioTech Research Center, Slovak University of Agriculture in Nitra, Trieda Andreja Hlinku 2, 949 76 Nitra, Slovakia;
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Sobczak A, Danowska‐Oziewicz M, Ząbek K, Miciński J, Narwojsz A. Effect of vitamin C fortification on the quality of cow's and goat's yoghurt. Food Sci Nutr 2022; 10:3621-3626. [PMID: 36348801 PMCID: PMC9632197 DOI: 10.1002/fsn3.2959] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 06/06/2022] [Accepted: 06/08/2022] [Indexed: 09/08/2024] Open
Abstract
Yoghurt is one of the well-known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L-ascorbic acid and acerola addition. The results showed that the addition of L-ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L-ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L-ascorbic acid and acerola deteriorated the taste of the product.
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Affiliation(s)
- Alicja Sobczak
- Department of Sheep and Goat Breeding, Faculty of Animal BioengineeringUniversity of Warmia and Mazury in OlsztynOlsztynPoland
| | - Marzena Danowska‐Oziewicz
- Department of Human Nutrition, Faculty of Food SciencesUniversity of Warmia and Mazury in OlsztynOlsztynPoland
| | - Katarzyna Ząbek
- Department of Sheep and Goat Breeding, Faculty of Animal BioengineeringUniversity of Warmia and Mazury in OlsztynOlsztynPoland
| | - Jan Miciński
- Department of Sheep and Goat Breeding, Faculty of Animal BioengineeringUniversity of Warmia and Mazury in OlsztynOlsztynPoland
| | - Agnieszka Narwojsz
- Department of Human Nutrition, Faculty of Food SciencesUniversity of Warmia and Mazury in OlsztynOlsztynPoland
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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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Investigation of macro, micro and toxic element concentrations of milk and fermented milks products by using an inductively coupled plasma optical emission spectrometer, to improve food safety in Turkey. Microchem J 2018. [DOI: 10.1016/j.microc.2016.10.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cano-Sancho G, Perelló G, Nadal M, Domingo J. Comparison of the nutritional composition and the concentrations of various contaminants in branded and private label yogurts. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.03.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Bergillos-Meca T, Cabrera-Vique C, Artacho R, Moreno-Montoro M, Navarro-Alarcón M, Olalla M, Giménez R, Ruiz-López MD. Influence of milk ultrafiltration on Ca, Mg, Zn and P levels in fermented goats’ milk. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Atamian S, Olabi A, Kebbe Baghdadi O, Toufeili I. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh). Food Sci Nutr 2014; 2:164-73. [PMID: 24804075 PMCID: PMC3959963 DOI: 10.1002/fsn3.89] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2013] [Revised: 12/10/2013] [Accepted: 12/12/2013] [Indexed: 11/07/2022] Open
Abstract
Concentrated/Greek yogurt or Labneh is a semisolid food produced from yogurt by eliminating part of its water and water-soluble compounds. Today's world is geared toward the production of lower fat foods without compromising the texture and flavor of these products. The objective of this study was to characterize the physicochemical and sensory properties of bovine, caprine, and ovine Labneh with different fat levels. Bovine, caprine, and ovine milks were used to produce two batches of full-fat (∼10%), reduced-fat (∼5%), and low-fat (<1%) concentrated yogurt samples. Chemical analyses of fat, moisture, protein, ash, syneresis, acidity, pH, sodium, magnesium, and calcium contents were conducted. Instrumental texture analysis using the back extrusion method was applied. Quantitative descriptive sensory analysis was used to profile samples by 11 trained panelists and the acceptability of samples was assessed by 47 panelists. Type of milk significantly affected (P < 0.001) all chemical attributes except moisture and nitrogen-free extract, and fat level significantly impacted moisture, fat, protein, ash, acidity, and magnesium contents of Labneh. Type of milk significantly affected apparent modulus, hardness, hardness work done, and adhesive force, whereas fat level significantly affected hardness. Type of milk significantly affected the sensory attributes of syneresis, compactness, goaty odor and flavor, rate of flow, color, shininess, bitter flavor, denseness, melting rate, and spreadability, whereas fat level affected only color, denseness, and melting rate. Type of milk had a significant effect on overall acceptability and acceptability of flavor and texture.
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Affiliation(s)
- Samson Atamian
- Nutrition and Food Science Department, American University of Beirut Riad El Solh, 1107 2020, Beirut, Lebanon
| | - Ammar Olabi
- Nutrition and Food Science Department, American University of Beirut Riad El Solh, 1107 2020, Beirut, Lebanon
| | - Omar Kebbe Baghdadi
- Nutrition and Food Science Department, American University of Beirut Riad El Solh, 1107 2020, Beirut, Lebanon
| | - Imad Toufeili
- Nutrition and Food Science Department, American University of Beirut Riad El Solh, 1107 2020, Beirut, Lebanon
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Bergillos-Meca T, Navarro-Alarcón M, Cabrera-Vique C, Artacho R, Olalla M, Giménez R, Moreno-Montoro M, Ruiz-Bravo A, Lasserrot A, Ruiz-López MD. The probiotic bacterial strain Lactobacillus fermentum D3 increases in vitro the bioavailability of Ca, P, and Zn in fermented goat milk. Biol Trace Elem Res 2013. [PMID: 23179347 DOI: 10.1007/s12011-012-9544-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
We determined calcium, magnesium, phosphorus and zinc levels in a total of 27 samples of commercial goat- and cow-milk fermented products and 9 samples of a goat-milk fermented product with addition of a probiotic bacterial strain, Lactobacillus fermentum D3, manufactured experimentally by our research group. Atomic absorption spectroscopy with flame atomization and UV/VIS spectrophotometry were used as analytic techniques. The results of an in vitro digestion process showed that the bioavailability of calcium, phosphorus, and zinc was significantly higher in our fermented milk containing the probiotic bacterial strain than it was in commercial goat-milk fermented products. Furthermore, our product showed a significantly higher bioavailability of calcium and zinc compared to goat- and cow-milk fermented products made with other microorganisms. We conclude that, in in vitro assays, strain D3 seems to increase the bioavailability of these minerals and that this new product may constitute a better source of bioavailable minerals compared to other products already on the market.
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Affiliation(s)
- Triana Bergillos-Meca
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Campus de Cartuja, Granada, Spain
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Sanal H, Güler Z, Park YW. Profiles of non-essential trace elements in ewe and goat milk and their yoghurt, Torba yoghurt and whey. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2011; 4:275-81. [PMID: 24786251 DOI: 10.1080/19393210.2011.617520] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
The objectives of this study were to determine the profiles of non-essential trace elements in ewes' and goats' milk and manufactured products, such as yoghurt, torba yoghurt and whey, as well as changes in trace element content during Torba yoghurt-making processes. Concentrations of non-essential trace elements in ewe (Awassi) and goat (Damascus) milk and their yoghurt, torba yoghurt and whey were quantitatively determined by simultaneous inductively coupled plasma optical emission spectrometer (ICP-OES), after microwave digestion. Aluminium, antimony, arsenic, boron, beryllium, cadmium, nickel, lead, silver, titanium, thallium and vanadium were determined for both types of milk and their products. Barium was not detected in goats' milk or their products. Among all trace elements, boron was the most abundant and beryllium was least present in milk and the manufactured products. The results showed that goats' and ewes' milk and their manufactured products may be a source of 13 non-essential trace elements.
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Affiliation(s)
- Hasan Sanal
- a Department of Food Engineering, Faculty of Agriculture , University of Mustafa Kemal , Antakya, Hatay , Turkey
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Navarro-Alarcón M, Cabrera-Vique C, Ruiz-López MD, Olalla M, Artacho R, Giménez R, Quintana V, Bergillos T. Levels of Se, Zn, Mg and Ca in commercial goat and cow milk fermented products: Relationship with their chemical composition and probiotic starter culture. Food Chem 2011; 129:1126-31. [DOI: 10.1016/j.foodchem.2011.05.090] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Revised: 03/23/2011] [Accepted: 05/19/2011] [Indexed: 11/16/2022]
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