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Nájera AI, Murua M, Martínez O, Albisu M, Barron LJR. A Sustainable Material for Sheep's Cheese Wedges Stored under Different Atmosphere Conditions. Foods 2024; 13:1423. [PMID: 38731794 PMCID: PMC11083857 DOI: 10.3390/foods13091423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/25/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14-21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| | | | - Olaia Martínez
- Texture Analysis Laboratory, G3S Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
| | - Luis Javier R. Barron
- Lactiker Research Group, Pharmacy and Food Science Department, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain; (M.A.); (L.J.R.B.)
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Amer DA, Albadri AAM, El-Hamshary HA, Nehela Y, Makhlouf AH, El-Hawary MY, Awad SA. Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques. Foods 2023; 12:foods12102023. [PMID: 37238841 DOI: 10.3390/foods12102023] [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: 04/01/2023] [Revised: 04/30/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese over a six-month ripening period. Four coating techniques were tested, including (I) uncoated Ras cheese (the benchmark control), (II) Ras cheese coated with paraffin wax (T1), (III) Ras cheese coated with a plastic film under a vacuum (PFUV; T2), and (IV) Ras cheese coated with a plastic film treated with natamycin (T3). Although none of the treatments significantly affected the salt content, Ras cheese coated with a plastic film treated with natamycin (T3) slightly reduced the moisture content over the ripening period. Moreover, our findings revealed that while T3 had the highest ash content, it showed the same positive correlation profiles of fat content, total nitrogen, and acidity % as the control cheese sample, indicating no significant effect on the physico-chemical characteristics of the coated cheese. Furthermore, there were significant differences in the composition of VOCs among all tested treatments. The control cheese sample had the lowest percentage of other VOCs. T1 cheese, coated with paraffin wax, had the highest percentage of other volatile compounds. T2 and T3 were quite similar in their VOC profiles. According to our GC-MS findings, thirty-five VOCs were identified in Ras cheese treatments after six months of ripening, including twenty-three fatty acids, six esters, three alcohols, and three other compounds identified in most treatments. T2 cheese had the highest fatty acid % and T3 cheese had the highest ester %. The development of volatile compounds was affected by the coating material and the ripening period of the cheeses, which played a major role in the quantity and quality of volatile compounds.
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Affiliation(s)
- Dina A Amer
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Abdinn A M Albadri
- Department of Biology, College of Science, King Khalid University, Abha 62529, Saudi Arabia
| | - Hanaa A El-Hamshary
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Yasser Nehela
- Department of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
- Department of Plant Pathology, Citrus Research and Education Center, University of Florida, Lake Alfred, FL 33850, USA
| | - Abeer H Makhlouf
- Department of Agricultural Botany, Faculty of Agriculture, Minufiya University, Shibin El-Kom 32511, Egypt
| | - Mohamed Y El-Hawary
- Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
| | - Sameh A Awad
- Dairy Microorganisms and Cheese Research Laboratory (DMCR), Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria 21545, Egypt
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Franco I, Bargiela V, Tovar CA. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage. Foods 2023; 12:foods12071381. [PMID: 37048205 PMCID: PMC10093359 DOI: 10.3390/foods12071381] [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: 02/07/2023] [Revised: 03/15/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability-high stress amplitude (σmax). The low and similar values of the n' and n'' exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.
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Affiliation(s)
- Inmaculada Franco
- Food Technology Area, Faculty of Sciences, Campus Universitario As Lagoas s/n, University of Vigo, 32004 Ourense, Spain
| | - Verónica Bargiela
- Food Technology Area, Faculty of Sciences, Campus Universitario As Lagoas s/n, University of Vigo, 32004 Ourense, Spain
| | - Clara A Tovar
- Department of Applied Physics, Faculty of Sciences, Campus Universitario As Lagoas s/n, University of Vigo, 32004 Ourense, Spain
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Optimization of Modified Atmosphere Packaging for Sheep's Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties. Foods 2023; 12:foods12040849. [PMID: 36832924 PMCID: PMC9956239 DOI: 10.3390/foods12040849] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/31/2023] [Accepted: 02/13/2023] [Indexed: 02/18/2023] Open
Abstract
Modified atmosphere packaging (MAP) has become a good potential strategy to retain quality throughout the shelf life of perishable foods. The aim of this work was to evaluate different packaging atmospheres on semi-hard protected designation of origin Idiazabal cheese wedges. Six different packaging treatments (air, vacuum, and CO2/N2 gas mixtures in the ratio of 20/80, 50/50, 80/20, and 100/0% v/v, respectively) were studied. Changes in gas headspace composition, cheese gross composition, weight loss, pH, acidity, colour, and textural and sensory properties were investigated during 56 days of refrigerated storage at 5 ± 1 °C. MAP was the most effective preserving technique compared to air- and vacuum-packaging treatments. The cheese characteristics with the greatest discriminating weight in the preservation techniques were paste appearance, holes, flavour, a* (redness) and b* (yellowness) colour parameters, and slope to hardness. Air-packaged cheeses, on 35 day, presented a mouldy flavour. Vacuum packaging affected paste appearance (greasy, plastic marks, and non-homogeneous colour) and holes (occluded and unnatural appearance) starting after 14 packaging days. MAP mixtures with CO2 concentration between 50/50 and 80/20% CO2/N2 (v/v) are recommended to ensure sensory quality and stability in the distribution of these raw sheep-milk cheese wedges.
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Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging. FERMENTATION 2022. [DOI: 10.3390/fermentation8080358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study explored the impacts of modified atmosphere packaging (MAP) treatment on the proteolytic development and volatile compounds of Domiati cheese during storage. Domiati cheese samples were kept for 75 days at refrigerator temperature, under aerobic packaging (C1) or vacuum (C2). In parallel, other Domiati cheese samples were kept under MAP, at different levels of CO2 and N2, as follows: 10% CO2/90% N2 (D1), 15% CO2/85% N2 (D2), 25% CO2/75% N2 (D3), 100% CO2 (D4), and 100% N2 (D5). The normal control (C1) treatment showed the highest reduction in pH from 6.64 at zero time to 6.23 and 6.01 after 40 and 75 days of storage, respectively. On the other hand, the under-vacuum samples (C2) showed the lowest reduction in pH, from 6.64 at zero time to 6.49 and 6.28 after 40 and 75 days of storage, respectively. Proteolysis during cheese storage was lower in MAP of cheeses than in the C1 treatment. Total free amino acids (FAAs) were higher in C1 treatment than other cheeses during the whole storage period. The lowest level of total FAA was detected in D4 treatment after 75 days of storage. Volatile acids, aldehydes, ketones, and esters compounds were detected in all treatments during storage, but particularly higher in aerobic packaging than the other treatments after 75 days. The level of each acid compound increased with storage period, and the increases were particularly clear in pentanoic acid, hexanoic acid, heptanoic acid, benzoic acid, and n-decanoic acid. The normal control (C1) showed high contents of the different volatile ketone compounds. However, the samples packaged under 100% N2 (D5) showed the significantly highest levels of all the volatile ketones after 75 days of storage, particularly 2-pentanone, acetoin, methyl isobutyl ketone, 2-heptanone, 2-nonanone, and 2-undecanone. Some important compounds contributing to the good flavor of the cheese are acetic acid, butanoic acid, pentanal, benzaldehyde, acetoin, and 2,3-butanedione. The CO2 and N2 treatments exerted significant changes in all groups during the storage of cheese. All cheese samples showed gradual increases in CO2 co-occurring with parallel decreases in N2 during refrigerated storage periods, except for D4 treatment (100% CO2), which showed a decrease. A significant decrease in O2 level occurred in C1 treatment during cold storage.
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Nájera AI, Nieto S, Barron LJR, Albisu M. A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18189789. [PMID: 34574712 PMCID: PMC8469587 DOI: 10.3390/ijerph18189789] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/09/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022]
Abstract
Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.
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Affiliation(s)
- Ana Isabel Nájera
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
| | - Sonia Nieto
- Efficient and Sustainable Processes Department, Bizkaia Technology Park, AZTI, P.O. Box 609, 48160 Derio, Spain;
| | - Luis Javier R. Barron
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
| | - Marta Albisu
- Lactiker Research Group, Faculty of Pharmacy, Universidad del País Vasco/Euskal Herriko Unibertsitatea, 01006 Vitoria-Gasteiz, Spain;
- Correspondence: (A.I.N.); (M.A.); Tel.: +34-945-013-077 (A.I.N.); +34-945-013-072 (M.A.)
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Atallah AA, El-Deeb AM, Mohamed EN. Shelf-life of Domiati cheese under modified atmosphere packaging. J Dairy Sci 2021; 104:8568-8581. [PMID: 34024598 DOI: 10.3168/jds.2020-19956] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Accepted: 04/06/2021] [Indexed: 11/19/2022]
Abstract
The present study describes the effects of modified atmosphere packaging (MAP) on shelf-life extension, chemical, microbiological, and sensory properties of Domiati cheese. Five different MAP were studied [10% CO2/90% N2 (G1), 15% CO2/85% N2 (G2), 25% CO2/75% N2 (G3), 100% CO2 (G4), and 100% N2 (G5)]. Control samples were packaged in air (CA) and under vacuum. In both groups of cheeses, chemical analysis was significantly affected by MAP during cold storage. Ripening indexes were significantly affected by MAP during cold storage. Microbiological data showed that G4, followed by G5, were the most effective groups inhibiting the growth of total aerobic mesophilic and psychrotrophic bacteria, and yeasts and molds until the end of storage. Sensory evaluation was significantly affected by MAP and storage period, at 45 d CA cheese samples were judged as unacceptable. The best sensory properties were obtained in G5, G4, and G3 treatments, and recorded a relatively higher sensory evaluation scores. The best shelf-life extension was obtained in G5, G4, and G3 treatments.
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Affiliation(s)
- A A Atallah
- Department of Dairy Science, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt.
| | - Amany M El-Deeb
- Dairy Research Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt
| | - Entsar N Mohamed
- Food Engineering and Packaging Department, Food Technology Research Institute, Agricultural Research Center, Giza 12619, Egypt
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Cabral GJ, Valencia GA, Carciofi BAM, Monteiro AR. Modeling microbial growth in Minas Frescal cheese under modified atmosphere packaging. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Gabriel J. Cabral
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Germán A. Valencia
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Bruno A. M. Carciofi
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
| | - Alcilene R. Monteiro
- Departamento de Engenharia Química e Engenharia de Alimentos Universidade Federal de Santa Catarina Florianópolis Brazil
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Todaro M, Palmeri M, Cardamone C, Settanni L, Mancuso I, Mazza F, Scatassa ML, Corona O. Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.06.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Rostami H, Hamedi H, Ghaderi M. Viability of commercial probiotic cultures in cottage cheese containing black cumin seed. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9780-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Miloradovic Z, Smigic N, Djekic I, Tomasevic I, Kljajevic N, Nedeljkovic A, Miocinovic J. The influence of NaCl concentration of brine and different packaging on goat white brined cheese characteristics. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zheng X, Li K, Shi X, Ni Y, Li B, Zhuge B. Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds. Microbiologyopen 2017; 7. [PMID: 29277964 PMCID: PMC5822340 DOI: 10.1002/mbo3.533] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/26/2017] [Accepted: 08/08/2017] [Indexed: 11/13/2022] Open
Abstract
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.
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Affiliation(s)
- Xiaoji Zheng
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China.,College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Kaixiong Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Xuewei Shi
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Yongqing Ni
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Baokun Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Bin Zhuge
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
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Costa C, Lucera A, Lacivita V, Saccotelli MA, Conte A, Del Nobile MA. Packaging optimisation for portioned Canestrato di Moliterno cheese. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12275] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristina Costa
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Annalisa Lucera
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Valentina Lacivita
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Maria Antonietta Saccotelli
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Amalia Conte
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agricultural Sciences, Food and Environment; University of Foggia; Via Napoli 25 - 71122 Foggia Italy
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Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain). Food Microbiol 2016; 53:172-81. [DOI: 10.1016/j.fm.2015.09.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2015] [Revised: 08/30/2015] [Accepted: 09/20/2015] [Indexed: 11/17/2022]
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15
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16
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Centeno JA, Rodríguez-Alonso P, Carballo J, Garabal JI. A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12190] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Patricia Rodríguez-Alonso
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM); Xunta de Galicia; A Coruña Spain
| | - Javier Carballo
- Food Technology Area; Faculty of Science; University of Vigo; Ourense Spain
| | - José Ignacio Garabal
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM); Xunta de Galicia; A Coruña Spain
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17
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Abstract
In this work, an active coating and modified atmosphere packaging (MAP) were investigated to prolong the shelf life of Fiordilatte packaged in traditional brine. First, the screening of MAP was performed in order to select the best gas composition. Then, the combined effect of MAP and coating was investigated. Finally, the coating was loaded with potassium sorbate and its effects under MAP conditions were also assessed. Results highlighted that MAP was able to control growth of the main spoilage microbial group (Pseudomonas spp.); however, the solubilisation of carbon dioxide into the brine compromised Fiordilatte texture. Therefore, the presence of the active coating avoided the damage of gas solubilisation and promoted a shelf life prolongation by about 157%.
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18
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Atanassova M, Fernández-Otero C, Centeno J, Garabal J. Alcohol-Mediated Hemolysis in Dairy Yeast Isolates and Hemolytic Activities on Blood Agar Media Containing Milk and Cheese. J Food Saf 2015. [DOI: 10.1111/jfs.12158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- M. Atanassova
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia; A Coruña Spain
| | - C. Fernández-Otero
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia; A Coruña Spain
| | - J.A. Centeno
- Food Technology Area; Faculty of Science; University of Vigo; Ourense Spain
| | - J.I. Garabal
- Dairy Science and Technology Laboratory; Agricultural Research Center of Mabegondo (CIAM), Xunta de Galicia; A Coruña Spain
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Packaging solutions to prolong the shelf life of Fiordilatte cheese: Bio-based nanocomposite coating and modified atmosphere packaging. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.013] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Kim SP, Nam SH, Friedman M. Rice hull smoke extract protects mice against a Salmonella lipopolysaccharide-induced endotoxemia. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7753-7759. [PMID: 25068861 DOI: 10.1021/jf501533s] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Endotoxemia (sepsis, septic shock) is an inflammatory, virulent disease that results mainly from infection by Gram-negative bacteria. The present study investigates the inhibitory effects of a rice hull smoke extract (RHSE) against murine endotoxemia induced by Salmonella lipopolysaccharide and d-galactosamine (LPS/GalN). Pretreatment of the mice with RHSE via dietary administration for 2 weeks resulted in the suppression (in %) of LPS/GalN-induced catalase by 70.7, superoxide dismutase (SOD) by 54.6, and transaminase (GOT/GPT) liver enzymes by 40.6/62.5, the amelioration of necrotic liver lesions, and the reduction of tumor necrosis factor-α (TNF-α) by 61.1 and nitrite serum level by 83.4, as well as myeloperoxidase (MPO) enzyme associated with necrotic injury of the lung and kidney by 65.7 and 63.3, respectively. The RHSE also extended the lifespan of the toxemic mice. The results using inflammation biomarkers and from the lifespan studies suggest that the RHSE can protect mice against LPS/GalN-induced liver, lung, and kidney injuries and inflammation by blocking oxidative stress and TNF-α production, thereby increasing the survival of the toxic-shock-induced mice. These beneficial effects and previous studies on the antimicrobial effects against Salmonella Typhimurium in culture and in mice suggest that the smoke extract also has the potential to serve as a new multifunctional resource in human food and animal feeds. Possible mechanisms of the beneficial effects at the cellular and molecular levels and suggested food uses are discussed.
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Affiliation(s)
- Sung Phil Kim
- Department of Biological Science, Ajou University , Suwon, 443-749, Republic of Korea
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Asensio CM, Gallucci N, Oliva MDLM, Demo MS, Grosso NR. Sensory and bio-chemical preservation of ricotta cheese using natural products. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12604] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Claudia M. Asensio
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba; IMBIV-CONICET; Avenida Valparaiso s/n; Ciudad Universitaria. C.C. 509 5000 Córdoba Argentina
| | - Nicolás Gallucci
- General Microbiology and Immunology; National University of Rio Cuarto; Ruta Nac. 36 - Km. 601 X5804BYA Rio Cuarto, Córdoba Argentina
| | - María de las Mercedes Oliva
- General Microbiology and Immunology; National University of Rio Cuarto; Ruta Nac. 36 - Km. 601 X5804BYA Rio Cuarto, Córdoba Argentina
| | - Mirta S. Demo
- General Microbiology and Immunology; National University of Rio Cuarto; Ruta Nac. 36 - Km. 601 X5804BYA Rio Cuarto, Córdoba Argentina
| | - Nelson R. Grosso
- Facultad de Ciencias Agropecuarias; Universidad Nacional de Córdoba; IMBIV-CONICET; Avenida Valparaiso s/n; Ciudad Universitaria. C.C. 509 5000 Córdoba Argentina
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Yang JY, Kang MY, Nam SH, Friedman M. Antidiabetic effects of rice hull smoke extract in alloxan-induced diabetic mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:87-94. [PMID: 22129064 DOI: 10.1021/jf2035077] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
This study investigated the protective effect of a liquid rice hull smoke extract (RHSE) against diabetes in alloxan-induced diabetic mice. Antidiabetic effects of RHSE were evaluated in both the rat insulinoma-1 cell line (INS-1) and diabetic ICR mice induced by intraperitoneal (ip) injection of alloxan. Alloxan treatment (10 mM) increased cellular reactive oxygen species (ROS) levels in the INS-1 cells, which were inversely related to cell viabilities. RHSE inhibited alloxan-induced nitric oxide (NO) generation through inhibition of inducible nitric oxide synthase (iNOS) gene expression and suppressed the inflammatory reaction in INS-1 cells through inhibition of expression of pro-inflammatory genes, including tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). Dietary administration of 0.5 or 1% RHSE to alloxan-induced diabetic mice caused a decrease in blood glucose and increases in both serum insulin and hepatic glycogen levels. RHSE induced decreases in glucose-6-phosphatase (G6 Pase) and phosphoenolpyruvate carboxykinase (PEPCK) levels and an increase in the glucokinase (GCK) level. These changes resulted in restoring glucose-regulating enzyme levels to control values. Histopathology showed that alloxan also induced damage of Langerhans islet cells of the pancreas and liver necrosis associated with diabetes. Oral administration of RHSE restored the islet and liver cells to normal levels. RHSE-supplemented functional food could protect insulin-producing islet cells against damage triggered by oxidative stress and local inflammation associated with diabetes.
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Affiliation(s)
- Jun Young Yang
- Department of Biological Science, Ajou University, Suwon 443-749, Republic of Korea
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Kim SP, Kang MY, Park JC, Nam SH, Friedman M. Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality. J Food Sci 2011; 77:M80-5. [PMID: 22132793 DOI: 10.1111/j.1750-3841.2011.02478.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
UNLABELLED A previously characterized rice hull smoke extract (RHSE) was tested for bactericidal activity against Salmonella Typhimurium using the disc-diffusion method. The minimum inhibitory concentration (MIC) value of RHSE was 0.822% (v/v). The in vivo antibacterial activity of RHSE (1.0%, v/v) was also examined in a Salmonella-infected Balb/c mouse model. Mice infected with a sublethal dose of the pathogens were administered intraperitoneally a 1.0% solution of RHSE at four 12-h intervals during the 48-h experimental period. The results showed that RHSE inhibited bacterial growth by 59.4%, 51.4%, 39.6%, and 28.3% compared to 78.7%, 64.6%, 59.2%, and 43.2% inhibition with the medicinal antibiotic vancomycin (20 mg/mL). By contrast, 4 consecutive administrations at 12-h intervals elicited the most effective antibacterial effect of 75.0% and 85.5% growth reduction of the bacteria by RHSE and vancomycin, respectively. The combination of RHSE and vancomycin acted synergistically against the pathogen. The inclusion of RHSE (1.0% v/w) as part of a standard mouse diet fed for 2 wk decreased mortality of 10 mice infected with lethal doses of the Salmonella. Photomicrographs of histological changes in liver tissues show that RHSE also protected the liver against Salmonella-induced pathological necrosis lesions. These beneficial results suggest that the RHSE has the potential to complement wood-derived smokes as antimicrobial flavor formulations for application to human foods and animal feeds. PRACTICAL APPLICATION The new antimicrobial and anti-inflammatory rice hull derived liquid smoke has the potential to complement widely used wood-derived liquid smokes as an antimicrobial flavor and health-promoting formulation for application to foods.
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Affiliation(s)
- Sung Phil Kim
- Department of Molecular Science & Technology, Ajou University, Suwon, Republic of Korea
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Nature and distribution of the volatile components in the different regions of an artisanal ripened sheep cheese. J DAIRY RES 2011; 79:102-9. [DOI: 10.1017/s0022029911000781] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The distribution of the volatile components in four regions, Rind, Exterior, Intermediate, and Interior, of hand-made Idiazabal cheese which had been ripened for two months was studied in detail. It is proved that the headspace of this ripened sheep cheese is non-homogeneous in the different cheese regions. The Rind is the richest region in volatile compounds, followed by the Exterior region. A large number of compounds with different functional groups have their greatest abundances in the Rind with negative abundance gradients towards the interior regions. Many of these are undetectable in the Intermediate and Interior regions. Other compounds such as aldehydes having a great number of carbon atoms, and most of the acids have their greatest abundances in the Exterior region. Alcohols, ketones and esters of small size have their greatest abundances in the Intermediate region. And finally, a reduced number of compounds are distributed homogeneously in all cheese regions. The origin of the compounds, the conditions that favour their formation, their functional groups, size, shape and reactivity could be factors involved in their distribution in the cheese, which in turn is associated with the microbial ecology, chemical reactions and physical effects.
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Khoshgozaran S, Azizi MH, Bagheripoor-Fallah N. Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0044-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Majcher MA, Jeleń HH. Key odorants of Oscypek, a traditional Polish ewe's milk cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4932-4937. [PMID: 21456615 DOI: 10.1021/jf2002602] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The unique flavor of Oscypek, a Polish ewe's milk smoked cheese, is described as slightly sour, piquant, salted, and smoked. In this paper with the application of gas chromatography-olfactometry (GC-O) and combination of aroma extract dilution analysis (AEDA) 20 potent odorants of this cheese have been identified within the flavor dilution factor (FD) range of 4-2048. Among them, 2-methoxyphenol, 2-methoxy-4-methylphenol, 4-methylphenol, and butanoic acid showed the highest FD factors. Quantification results based on labeled standard addition followed by calculation of odor activity values (OAV) of 13 compounds with the highest FD factors revealed that 11 compounds were present at concentrations above their odor threshold values and therefore mostly contribute to the overall aroma of smoked ewe's milk cheese. Six of those compounds were represented by phenolic derivatives, with the highest OAV for 2-methoxyphenol (1280). Analysis of key odorants of an unsmoked cheese sample showed that the smoking process had a fundamental influence on Oscypek aroma formation.
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Affiliation(s)
- Małgorzata A Majcher
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland.
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Kim SP, Yang JY, Kang MY, Park JC, Nam SH, Friedman M. Composition of liquid rice hull smoke and anti-inflammatory effects in mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4570-4581. [PMID: 21438497 DOI: 10.1021/jf2003392] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A new liquid rice hull smoke extract with a smoky aroma and sugar-like odor prepared by pyrolysis of rice hulls followed by liquefaction of the resulting smoke contained 161 compounds characterized by GC/MS. Antioxidative, antiallergic, and anti-inflammatory activities of the extract were assessed in vitro and in vivo. At pH 5, the extract inhibited 1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and suppressed nitric oxide (NO) and β-hexosaminidase releases from lipopolysaccharide (LPS)-induced RAW264.7 mouse macrophage leukemia cells and ionophore A23187-stimulated RBL-2H3 rat basophilic cells without significant cytotoxicity. 12-O-Tetradecanolylphorbol-13-acetate (TPA) was applied to the ears of CD-1 mice to induce inflammation (edema), which was accompanied by increases in a series of biomarkers. Topical application of 1% of the extract as well as feeding mice a standard diet with 1% extract for two weeks significantly reduced the expression of biomarkers associated with the TPA-induced inflammation. These include tumor necrosis factor-α (TNF-α), IL-1β, interleukin-1β (IL-1β), interleukin-6 (IL-6), leukotriene B(4) (LTB(4)), prostaglandin E(2) (PGE(2)), myeloperoxidase (MPO). These in vitro and in vivo findings demonstrate the potential value of rice hull smoke extract derived from a major agricultural byproduct to serve as a new biomaterial for the improvement of food quality and safety and the environment.
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Affiliation(s)
- Sung Phil Kim
- Department of Molecular Science & Technology, Ajou University, Suwon, Korea
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Rodríguez-Alonso P, Centeno J, Garabal J. Biochemical study of industrially produced Arzúa-Ulloa semi-soft cows’ milk cheese: Effects of storage under vacuum and modified atmospheres with high-nitrogen contents. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2010.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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