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Imankulova G, Kalibekkyzy Z, Kapshakbaeva Z, Kyrykbaeva S, Beisembayeva A, Zhakupbekova S, Maizhanova A, Baytukenova S, Ali Shariati M. The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive. POTRAVINARSTVO 2023. [DOI: 10.5219/1851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023] Open
Abstract
This article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage and coriander). Brynza brine cheese was used as the basis for the recipe. By the chemical composition of the cheese with vegetable, additives has a significantly higher protein content (26.27 g/100g), while the fat content is lower (14.98 g/100g). There is a high content of amino acids and fatty acids (PUFA 6%, MUFA 24%). During prolonged storage of brine cheese, water activity aw decreases in control from 0.997 to 0.990, mass fraction of moisture increases from 60% to 62.5%, in the brine cheese with vegetable additives aw from 0.998 to 0.991, mass fraction of moisture from 61.1% to 63.7%.The use of vegetable additives in the formulation of cheeses does not affect the deterioration of microbiological parameters compared to the control sample. As a result of experimental studies, the shelf life of brine cheese with vegetable additives is 8-10 days.
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Guo L, Xu W, Li C, Wang F, Guo Y, Ya M. Determination of the microbial community of traditional Mongolian cheese by using culture-dependent and independent methods. Food Sci Nutr 2022; 11:828-837. [PMID: 36789043 PMCID: PMC9922113 DOI: 10.1002/fsn3.3117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/09/2022] Open
Abstract
Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf-life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high-protein content (30.13 ± 2.99%) and low-fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high-temperature (85°C-90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf-life of cheese. The indigenous spore-forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf-life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
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Affiliation(s)
- Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Wei‐Liang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Chun‐Dong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Fu‐Chao Wang
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Yuan‐Sheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Mei Ya
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
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Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment. Foods 2022; 11:foods11152340. [PMID: 35954106 PMCID: PMC9367703 DOI: 10.3390/foods11152340] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/30/2022] [Accepted: 08/02/2022] [Indexed: 12/11/2022] Open
Abstract
Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of cheese. Cheese processed using DPCD after 14-day storage even displayed similar rheological properties to the control at day 0, from which bound water significantly migrated during storage. Moreover, DPCD contributed to the retention of the volatile profile of cheese during storage. This study demonstrated that DPCD is a promising pasteurization technology for quark cheese to improve its quality stability during storage.
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Pappa EC, Kondyli E, Bosnea L, Malamou E, Vlachou A. Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13788] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Eleni C. Pappa
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Efthymia Kondyli
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Loulouda Bosnea
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Evdokia Malamou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
| | - Anna‐Maria Vlachou
- ELGO‐DIMITRA, Institute of Technology of Agricultural Products Dairy Research Department Ioannina Greece
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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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FRAU F, CARATE JNLEGUIZAMÓN, SALINAS F, PECE N. Effect of vacuum packaging on artisanal goat cheeses during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.36719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/12/2023]
Affiliation(s)
| | | | | | - Nora PECE
- Universidad Nacional de Santiago del Estero, Argentina
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8
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Morandi S, Battelli G, Silvetti T, Goss A, Cologna N, Brasca M. How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108480] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kalhotka L, Přichystalová J, Dostálová L, Šustová K, Hůlová M, Burdová E, Kuchtík J. Comparison of Microbiological Parameters of Fresh Goat Cheeses Produced on Farms in the Czech Republic Using Conventional and Organic Farming Method. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2019. [DOI: 10.11118/actaun201967030695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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10
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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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11
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Ramírez-López C, Vélez-Ruiz JF. Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese. J Food Sci 2018; 83:1862-1870. [DOI: 10.1111/1750-3841.14195] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2017] [Revised: 03/05/2018] [Accepted: 04/29/2018] [Indexed: 11/29/2022]
Affiliation(s)
- Carolina Ramírez-López
- Dept. de Ingeniería Química y Alimentos; Univ. de las Américas Puebla; Exhacienda Sta. Catarina Mártir S/N Cholula Puebla C.P. 72810 México
- Inst. Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada; Exhacienda San Juan Molino Km 1.5 Carretera estatal Sta. Inés Tecuexcomac-Tepetitla; Tlaxcala C.P. 90700 México
| | - Jorge Fernando Vélez-Ruiz
- Dept. de Ingeniería Química y Alimentos; Univ. de las Américas Puebla; Exhacienda Sta. Catarina Mártir S/N Cholula Puebla C.P. 72810 México
- FN Consultores, S.A. de C. V. Institute de Desarrollo e Innovación y Desarrollo Tecnológico, Boulevard del Niño Poblano 2901; Unidad Territorial Atlixcayotl; Puebla C.P. 72197 México
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Pappa EC, Bontinis TG, Tasioula-Margari M, Samelis J. Microbial Quality of and Biochemical Changes in Fresh Soft, Acid-Curd Xinotyri Cheese Made from Raw or Pasteurized Goat's Milk. Food Technol Biotechnol 2017. [PMID: 29540984 DOI: 10.17113/ftb.55.04.17.5338] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) made from raw (RMC) or pasteurized (PMC) goat's milk without starters, were evaluated during aerobic storage at 4 oC for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the degradation of intact αs- or β-caseins, total free amino acid (FAA) contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found. Threonine, alanine and lysine were the principal FAAs. Oleic, palmitic, capric and caprylic acids, and ethyl hexonate, ethyl octanoate, ethyl decanoate, ethanol, 3-methyl butanol, phenyl ethyl alcohol and acetone were the most abundant free fatty acids and volatile compounds, respectively. Cheese lipolysis evolved slowly at 4 oC, and milk pasteurization had no significant effect on it. Mesophilic lactic acid bacteria (LAB) were predominant in fresh cheese samples. PMC samples had significantly lower levels of enterococci and enterobacteria than RMC samples, while yeasts grew at similar levels during storage at 4 oC. All cheese samples (25 g) were free of Salmonella and Listeria monocytogenes. Coagulase-
-positive staphylococci exceeded the 5-log safety threshold in fresh RMC samples, whereas they were suppressed (<100 CFU/g) in all PMC samples. Consequently, pasteurization of raw goat milk's and utilization of commercially defined or natural mesophilic LAB starters are recommended for standardizing the biochemical, microbial and safety qualities of fresh soft Xinotyri cheese.
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Affiliation(s)
- Eleni C Pappa
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural
Organization, DEMETER, Ethnikis Antistaseos 3, Katsikas, GR-45221 Ioannina, Greece
| | - Thomas G Bontinis
- Department of Chemistry, University of Ioannina, University Campus of Ioannina, GR-45110 Ioannina, Greece
| | - Maria Tasioula-Margari
- Department of Chemistry, University of Ioannina, University Campus of Ioannina, GR-45110 Ioannina, Greece
| | - John Samelis
- Dairy Research Department, Institute of Technology of Agricultural Products, Hellenic Agricultural
Organization, DEMETER, Ethnikis Antistaseos 3, Katsikas, GR-45221 Ioannina, Greece
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Papadopoulou O, Chorianopoulos N. Production of a Functional Fresh Cheese Enriched with the Probiotic Strain Lb. Plantarum T571 Isolated From Traditional Greek Product. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2016. [DOI: 10.12944/crnfsj.4.special-issue-october.23] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The aim of the study was the production of fresh cheese with enhanced quality, standardized characteristics and increased functional and nutritional value. The main idea was to produce probiotic cheese with the use of probiotic bacteria isolated from the microflora of traditional Greek products. For this reason, fresh cheese was produced according to the traditional method (control) and the probiotic strain Lb. plantarum T571 was also added as co-culture (probiotic). All samples were inoculated with L. monocytogenes (3 strains) of 3 log CFU/g initial inoculum level. Microbiological analysis occured during cheese production and until the end of the shelf life of the product stored at 4°C under vacuum packaging. pH, water activity (aW) and titratable acidity were also monitored along with the sensory analysis of the product. The survival of probiotic and Listeria strains was assessed by Pulsed Field Gel Electrophoresis (PFGE). Results showed that on the 1st day of manufacture the population levels of lab exceeded 8 log CFU/g for all inoculated samples. By the end of shelf life, the population levels of lab in probiotic samples were approximately 7.5 log CFU/g. However, the probiotic samples resulted to significantly higher acidity, lower pH and reduced counts of coliforms and Listeria spp. The quality characteristics of probiotic products compared with the control ones were better according to the test panel. Regarding the PFGE results, Lb. plantarum T571 strain was found in all cases at populations above 7 log CFU/g. Although further research is needed, the results of the current study were encouraging for producing a probiotic fresh cheese with high added value and increased safety levels.
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Affiliation(s)
- Olga Papadopoulou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER, 1 S. Venizelou Str, Lykovrisi, Athens, 14123, Greece
| | - Nikos Chorianopoulos
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization DEMETER, 1 S. Venizelou Str, Lykovrisi, Athens, 14123, Greece
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Ibáñez C, Acunha T, Valdés A, García-Cañas V, Cifuentes A, Simó C. Capillary Electrophoresis in Food and Foodomics. Methods Mol Biol 2016; 1483:471-507. [PMID: 27645749 DOI: 10.1007/978-1-4939-6403-1_22] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Quality and safety assessment as well as the evaluation of other nutritional and functional properties of foods imply the use of robust, efficient, sensitive, and cost-effective analytical methodologies. Among analytical technologies used in the fields of food analysis and foodomics, capillary electrophoresis (CE) has generated great interest for the analyses of a large number of compounds due to its high separation efficiency, extremely small sample and reagent requirements, and rapid analysis. The introductory section of this chapter provides an overview of the recent applications of capillary electrophoresis (CE) in food analysis and foodomics. Relevant reviews and research articles on these topics are tabulated including papers published in the period 2011-2014. In addition, to illustrate the great capabilities of CE in foodomics the chapter describes the main experimental points to be taken into consideration for a metabolomic study of the antiproliferative effect of carnosic acid (a natural diterpene found in rosemary) against HT-29 human colon cancer cells.
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Affiliation(s)
- Clara Ibáñez
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Tanize Acunha
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
- CAPES Foundation, Ministry of Education of Brazil, Brasília, DF, 70.040-020, Brazil
| | - Alberto Valdés
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Virginia García-Cañas
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Alejandro Cifuentes
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain
| | - Carolina Simó
- Foodomics Laboratory, CIAL, CSIC, c/Nicolas Cabrera, 9 Campus Cantoblanco, Madrid, 28049, Spain.
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Gallegos J, Garrido-Delgado R, Arce L, Medina LM. Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-0050-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Nardiello D, Conte A, Natale A, Lucera A, Palermo C, Centonze D, Del Nobile M. Effects of different packaging systems on microbiological, sensory and peptide profile in fiordilatte cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.053] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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17
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García-Cañas V, Simó C, Castro-Puyana M, Cifuentes A. Recent advances in the application of capillary electromigration methods for food analysis and Foodomics. Electrophoresis 2013; 35:147-69. [DOI: 10.1002/elps.201300315] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2013] [Revised: 08/19/2013] [Accepted: 08/19/2013] [Indexed: 12/25/2022]
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Abstract
microRNAs (miRNAs) are a class of small noncoding RNA that bind to complementary sequences in the untranslated regions of multiple target mRNAs resulting in posttranscriptional regulation of gene expression. The recent discovery and expression-profiling studies of miRNAs in domestic livestock have revealed both their tissue-specific and temporal expression pattern. In addition, breed-dependent expression patterns as well as single nucleotide polymorphisms in either the miRNA or in the target mRNA binding site have revealed associations with traits of economic importance and highlight the potential use of miRNAs in future genomic selection programs.
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Affiliation(s)
- Attia Fatima
- Department of Bioinformatics, National University of Ireland Galway, Galway, Ireland; and
- Animal and Bioscience Research Department, Animal & Grassland Research and Innovation Centre, Teagasc, Mellows Campus, Athenry, Co. Galway, Ireland
| | - Dermot G. Morris
- Animal and Bioscience Research Department, Animal & Grassland Research and Innovation Centre, Teagasc, Mellows Campus, Athenry, Co. Galway, Ireland
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Kondyli E, Massouras T, Katsiari M, Voutsinas L. Lipolysis and volatile compounds of Galotyri-type cheese made using different procedures. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2013.04.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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