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Garofalo G, Taspinar T, Busetta G, Mastrangelo S, Portolano B, Sardina MT, Gaglio R, Erten H, Settanni L. Description of Ewiss cheese, a new ewe milk cheese processed by Swiss cheese manufacturing techniques: Microbiological, physicochemical, and sensory aspects. J Dairy Sci 2024; 107:6614-6628. [PMID: 38754834 DOI: 10.3168/jds.2024-24711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Accepted: 03/22/2024] [Indexed: 05/18/2024]
Abstract
Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. The cheese was manufactured under industrial conditions, and fermentations were carried out using freeze-dried commercial starters that are traditionally used in the production of Swiss cheese. Two experimental "Ewiss cheese" (EC) products were produced using raw milk (RM) and pasteurized milk (PM), respectively. Fourteen microbial groups were investigated by plate counts from curd until ripened cheeses. According to microbiological analyses, no statistically significant differences were found between the 2 productions with respect to the group of lactic acid bacteria (LAB). The curds were mainly characterized by mesophilic LAB cocci (7.45 log10 cfu/g in RM-EC and 7.33 log10 cfu/g in PM-EC). However, at the end of the ripening period (9 mo), the cheeses exhibited a higher presence of mesophilic LAB rods. Undesired microbiological groups were found only in the curd of raw milk cheese in the range of 104 to 105 cfu/g, but they were reaching undetectable levels by plate count in the cheese at the end of ripening. The RM-EC and PM-EC were characterized by 76% and 68% of DM, respectively. These cheeses contained 29.30% and 34.36% of protein, and 51.31% and 50.38% of fat, respectively. Textural analysis showed differences in terms of hardness, chewiness, and gumminess between the experimental cheeses and Swiss cheese sold on the market. These differences could be attributed to the higher protein content of ewe milk. The main fatty acids in the cheeses were palmitic acid, myristic acid, oleic acid, and capric acid. Among the organic acids, RM-EC had higher concentrations of lactic acid, whereas PM-EC was higher in propionic acid. The ewe cheeses emitted 46 volatile compounds, including acids, aldehydes, ketones, esters, alcohols, and other compounds. The PM-EC was characterized by the main compounds of Swiss-type cheese: acetic acid, butyric acid, ethyl butyrate, ethyl caproate, propanoic acid, and tetramethylpyrazine. Sensory evaluation showed that the new dairy products were generally appreciated, and PM-EC was the most preferred by the judges. This research has enabled the development of new ewe milk products, which could stimulate the valorization of a sector that has been long neglected and still has a large margin of improvement.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Tansu Taspinar
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana 1250, Turkey
| | - Gabriele Busetta
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Salvatore Mastrangelo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Baldassare Portolano
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Maria Teresa Sardina
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy.
| | - Huseyin Erten
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana 1250, Turkey
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, Palermo 90128, Italy
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Zhang Y, Lu P, Jin H, Cui J, Miao C, He L, Yu J, Ding X, Zhang H. Integrated Secondary Metabolomic and Antioxidant Ability Analysis Reveals the Accumulation Patterns of Metabolites in Momordica charantia L. of Different Cultivars. Int J Mol Sci 2023; 24:14495. [PMID: 37833943 PMCID: PMC10572697 DOI: 10.3390/ijms241914495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Bitter gourd (Momordica charantia L.) contains rich bioactive ingredients and secondary metabolites; hence, it has been used as medicine and food product. This study systematically quantified the nutrient contents, the total content of phenolic acids (TPC), flavonoids (TFC), and triterpenoids (TTC) in seven different cultivars of bitter gourd. This study also estimated the organic acid content and antioxidative capacity of different cultivars of bitter gourd. Although the TPC, TFC, TTC, organic acid content, and antioxidative activity differed significantly among different cultivars of bitter gourd, significant correlations were also observed in the obtained data. In the metabolomics analysis, 370 secondary metabolites were identified in seven cultivars of bitter gourd; flavonoids and phenolic acids were significantly more. Differentially accumulated metabolites identified in this study were mainly associated with secondary metabolic pathways, including pathways of flavonoid, flavonol, isoflavonoid, flavone, folate, and phenylpropanoid biosyntheses. A number of metabolites (n = 27) were significantly correlated (positive or negative) with antioxidative capacity (r ≥ 0.7 and p < 0.05). The outcomes suggest that bitter gourd contains a plethora of bioactive compounds; hence, bitter gourd may potentially be applied in developing novel molecules of medicinal importance.
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Affiliation(s)
| | | | | | | | | | | | | | - Xiaotao Ding
- Shanghai Key Laboratory of Protected Horticulture Technology, Horticultural Research Institute, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (Y.Z.); (P.L.); (H.J.); (J.C.); (C.M.); (L.H.); (J.Y.)
| | - Hongmei Zhang
- Shanghai Key Laboratory of Protected Horticulture Technology, Horticultural Research Institute, Shanghai Academy of Agricultural Science, Shanghai 201403, China; (Y.Z.); (P.L.); (H.J.); (J.C.); (C.M.); (L.H.); (J.Y.)
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Jafarzadeh S, Salehabadi A, Mohammadi Nafchi A, Oladzadabbasabadi N, Jafari SM. Cheese packaging by edible coatings and biodegradable nanocomposites; improvement in shelf life, physicochemical and sensory properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.021] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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