1
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Ramírez-Rivera EDJ, Galván-Herrera ME, González-López C, Tello-Torres M, Sánchez-González CN, Guerrero-Ortiz CA, Hernández-Salinas G, Cabal-Prieto A, Herrera-Corredor JA. Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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2
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Kim YT, Kimmel R, Wang X. A New Method to Determine Antioxidant Activities of Biofilms Using a pH Indicator (Resazurin) Model System. Molecules 2023; 28:molecules28052092. [PMID: 36903338 PMCID: PMC10003940 DOI: 10.3390/molecules28052092] [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: 11/18/2022] [Revised: 02/05/2023] [Accepted: 02/07/2023] [Indexed: 02/25/2023] Open
Abstract
Biopolymeric films were prepared with gelatin, plasticizer, and three different types of antioxidants (ascorbic acid, phytic acid, and BHA) corresponding to different mechanisms in activity. The antioxidant activity of films was monitored for 14 storage days upon color changes using a pH indicator (resazurin). The instant antioxidant activity of films was measured by a DPPH free radical test. The system using resazurin was composed of an agar, an emulsifier, and soybean oil to simulate a highly oxidative oil-based food system (AES-R). Gelatin-based films (GBF) containing phytic acid showed higher tensile strength and energy to break than all other samples due to the increased intermolecular interactions between phytic acid and gelatin molecules. The oxygen barrier properties of GBF films containing ascorbic acid and phytic acid increased due to the increased polarity, while GBF films containing BHA showed increased oxygen permeability compared to the control. According to "a-value" (redness) of the AES-R system tested with films, films incorporating BHA showed the most retardation of lipid oxidation in the system. This retardation corresponds to 59.8% antioxidation activity at 14 days, compared with the control. Phytic acid-based films did not show antioxidant activity, whereas ascorbic acid-based GBFs accelerated the oxidation process due to its prooxidant activity. The comparison between the DPPH free radical test and the control showed that the ascorbic acid and BHA-based GBFs showed highly effective free radical scavenging behavior (71.7% and 41.7%, respectively). This novel method using a pH indicator system can potentially determine the antioxidation activity of biopolymer films and film-based samples in a food system.
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Affiliation(s)
- Young-Teck Kim
- Department of Sustainable Biomaterials, College of Natural Resources and Environment, Virginia Tech, Blacksburg, VA 24061, USA
- Correspondence: ; Tel.: +1-(540)-231-1156
| | - Robert Kimmel
- Food, Nutrition, and Packaging Sciences Department, College of Agriculture, Forestry and Life Sciences, Clemson University, Clemson, SC 29634, USA
| | - Xiyu Wang
- Department of Sustainable Biomaterials, College of Natural Resources and Environment, Virginia Tech, Blacksburg, VA 24061, USA
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3
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Fermented dairy products from Middle Eastern and Northern African (MENA) countries: Insight on production and physiochemical characteristics. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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4
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Alinovi M, Tidona F, Monti L, Francolino S, Brusa G, Ghiglietti R, Locci F, Giraffa G. Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marcello Alinovi
- Food and Drug Department University of Parma Parco Area delle Scienze 47/A Parma 43124 Italy
| | - Flavio Tidona
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Lucia Monti
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Salvatore Francolino
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Gianluca Brusa
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Roberta Ghiglietti
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Francesco Locci
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
| | - Giorgio Giraffa
- Council for Agricultural Research and Economics—CREA‐ZA Via Antonio Lombardo 11 Lodi 26900 Italy
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5
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Singh RP, Shadan A, Ma Y. Biotechnological Applications of Probiotics: A Multifarious Weapon to Disease and Metabolic Abnormality. Probiotics Antimicrob Proteins 2022; 14:1184-1210. [PMID: 36121610 PMCID: PMC9483357 DOI: 10.1007/s12602-022-09992-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/30/2022] [Indexed: 12/25/2022]
Abstract
Consumption of live microorganisms "Probiotics" for health benefits and well-being is increasing worldwide. Their use as a therapeutic approach to confer health benefits has fascinated humans for centuries; however, its conceptuality gradually evolved with methodological advancement, thereby improving our understanding of probiotics-host interaction. However, the emerging concern regarding safety aspects of live microbial is enhancing the interest in non-viable or microbial cell extracts, as they could reduce the risks of microbial translocation and infection. Due to technical limitations in the production and formulation of traditionally used probiotics, the scientific community has been focusing on discovering new microbes to be used as probiotics. In many scientific studies, probiotics have been shown as potential tools to treat metabolic disorders such as obesity, type-2 diabetes, non-alcoholic fatty liver disease, digestive disorders (e.g., acute and antibiotic-associated diarrhea), and allergic disorders (e.g., eczema) in infants. However, the mechanistic insight of strain-specific probiotic action is still unknown. In the present review, we analyzed the scientific state-of-the-art regarding the mechanisms of probiotic action, its physiological and immuno-modulation on the host, and new direction regarding the development of next-generation probiotics. We discuss the use of recently discovered genetic tools and their applications for engineering the probiotic bacteria for various applications including food, biomedical applications, and other health benefits. Finally, the review addresses the future development of biological techniques in combination with clinical and preclinical studies to explain the molecular mechanism of action, and discover an ideal multifunctional probiotic bacterium.
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Affiliation(s)
- Rajnish Prakash Singh
- Department of Bioengineering and Biotechnology, Birla Institute of Technology, Mesra, Ranchi, Jharkhand India
| | - Afreen Shadan
- Dr. Shyama Prasad Mukherjee University, Ranchi, Jharkhand India
| | - Ying Ma
- College of Resource and Environment, Southwest University, Chongqing, China
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6
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Almusallam IA, Mohamed Ahmed IA, Saleh A, Al-Juhaimi FY, Ghafoor K, Al Maiman S, Babiker EE. Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1877826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibrahim A. Almusallam
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
- Date and Palm Center, Ministry of Environment, Water and Agriculture, Alhufuf, Alhasa, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Ali Saleh
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Salah Al Maiman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
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7
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Nascimento LGL, Casanova F, Silva NFN, Teixeira ÁVNDC, Júnior PPDSP, Vidigal MCTR, Stringheta PC, Carvalho AFD. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105872] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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8
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PORFÍRIO MCP, GONÇALVES MS, BORGES MV, LEITE CXDS, SANTOS MRC, SILVA AGD, FONTAN GCR, LEÃO DJ, JESUS RMD, GUALBERTO SA, LANNES SCDS, SILVA MVD. Development of isotonic beverage with functional attributes based on extract of Myrciaria jabuticaba (Vell) Berg. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.14319] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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9
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Barcelos SC, Egito AS, Santos KMO, Moraes GMD, Teixeira Sá DMA. Effect of acerola (
Malpighia emarginata
DC) pulp incorporation on potentially probiotic
Petit‐Suisse
goat cheese. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Carneiro Barcelos
- Instituto Federal de Educação Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte Ceará Brazil
| | - Antônio Silvio Egito
- Embrapa Caprinos e Ovinos/Núcleo Regional Nordeste Campina Grande Paraíba Brazil
| | | | | | - Daniele Maria Alves Teixeira Sá
- Instituto Federal de Educação Ciência e Tecnologia do Ceará–Campus Limoeiro do Norte Limoeiro do Norte Ceará Brazil
- Instituto Federal de Educação Ciência e Tecnologia do Ceará–Campus Sobral Sobral Ceará Brazil
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10
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Bermudez-Beltrán KA, Marzal-Bolaño JK, Olivera-Martínez AB, Espitia PJ. Cape gooseberry Petit Suisse Cheese incorporated with moringa leaf powder and gelatin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109101] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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11
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Sánchez-Obando JD, Cabrera-Trujillo MA, Olivares-Tenorio ML, Klotz B. Use of optimized microparticulated whey protein in the process of reduced-fat spread and petit-suisse cheeses. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108933] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Ürkek B, Şengül M, Akgül Hİ, Kotan TE. Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
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Affiliation(s)
- Bayram Ürkek
- Food Processing, Vocational School, Gumushane University Siran Mustafa Beyaz, 29700Gumushane, Turkey
| | - Mustafa Şengül
- Department of Food Engineering, Atatürk University, Erzurum, Turkey
| | | | - Tuba Erkaya Kotan
- Food Processing, Vocational School, Ataturk University, 25240Erzurum, Turkey
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13
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Huang Y, Zhao S, Yao K, Liu D, Peng X, Huang J, Huang Y, Li L. Physicochemical, microbiological, rheological, and sensory properties of yoghurts with new polysaccharide extracts from
Lactarius volemus
Fr. using three probiotics. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12653] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yanyan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Shan Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Kun Yao
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Dongmei Liu
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Xin Peng
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Juan Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
- Guangdong Yantang Dairy Co., Ltd Guangzhou Guangdong 510640 China
| | - Yongyao Huang
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
| | - Li Li
- School of Food Science and Engineering South China University of Technology Guangzhou Guangdong 510640 China
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14
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A2A2 milk: Brazilian consumers’ opinions and effect on sensory characteristics of Petit Suisse and Minas cheeses. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.064] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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15
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Santos S, Rodrigues L, Costa S, Madrona G. Antioxidant compounds from blackberry (Rubus fruticosus) pomace: Microencapsulation by spray-dryer and pH stability evaluation. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2017.12.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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16
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Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13856] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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17
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de Melo Pereira GV, de Oliveira Coelho B, Magalhães Júnior AI, Thomaz-Soccol V, Soccol CR. How to select a probiotic? A review and update of methods and criteria. Biotechnol Adv 2018; 36:2060-2076. [PMID: 30266342 DOI: 10.1016/j.biotechadv.2018.09.003] [Citation(s) in RCA: 221] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 09/18/2018] [Accepted: 09/24/2018] [Indexed: 02/07/2023]
Abstract
International competition within the dairy market and increasing public awareness about the importance of functional food consumption are providing new challenges for innovation in the probiotic sector. In this context, countless references are currently dedicated to the selection and characterization of new species and more specific strains of probiotic bacteria. In general, these studies adopt basic selection criteria established by the World Health Organization (WHO), including host-associated stress resistance, epithelium adhesion ability, and antimicrobial activity. These aspects are applied to ensure that the candidate probiotic could withstand the stressful conditions of the human digestive system and exert functional proprieties. However, it cannot be assumed that these novel microbial strains are capable of offering several biological benefits attributed to probiotics. Additionally, safety-associated selection criteria, such as plasmid-associated antibiotic resistance spreading and enterotoxin production, are often neglected. This article reviews the recent developments in the processes, strategies, and methods, such as anticarcinogenic, antidepression, antianxiety, antiobesity, antidiabetic, immunostimulatory, and cholesterol-lowering assessments, to select probiotic strains with the ultimate objective of assisting future probiotic microbe evaluation studies.
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Affiliation(s)
| | - Bruna de Oliveira Coelho
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil
| | | | - Vanete Thomaz-Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil
| | - Carlos Ricardo Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, PR, Brazil.
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18
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Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential. Food Microbiol 2018; 74:21-33. [DOI: 10.1016/j.fm.2018.02.005] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Revised: 02/01/2018] [Accepted: 02/06/2018] [Indexed: 02/07/2023]
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19
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20
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Maitan-Alfenas GP, Casarotti SN. Enzymes and Dairy Products. MICROBIAL CULTURES AND ENZYMES IN DAIRY TECHNOLOGY 2018. [DOI: 10.4018/978-1-5225-5363-2.ch001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The use of enzymes in food production, including dairy products, is below expected due the high costs associated with their production and purification. Microbial enzymes have great potential for industrial applications since they can be produced via large-scale fermentation and they are easily expressed by cloning in well-known cultivated microorganisms. The combination of different procedures such as over-expression techniques and the use of low costs induction sources has resulted in the production of enzymes to be used in high added-value dairy products. The addition of glucose oxidase to probiotic yogurts has been indicated as an alternative to the maintenance of probiotic functionality. Bile salt hydrolase contributes to prevention of hypercholesterolemia which is interesting to produce new functional dairy products. This chapter discusses enzyme sources and their relevance in dairy products, the production of enzymes using cloning and super-expression techniques, as well as enzymes related to functional dairy products.
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21
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Esmerino EA, Ferraz JP, Filho ERT, Pinto LP, Freitas MQ, Cruz AG, Bolini HM. Consumers' perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. J Dairy Sci 2017; 100:8849-8860. [DOI: 10.3168/jds.2016-12533] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Accepted: 05/29/2017] [Indexed: 01/30/2023]
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22
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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract. Journal of Food Science and Technology 2017; 54:1608-1615. [PMID: 28559620 DOI: 10.1007/s13197-017-2592-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2017] [Accepted: 03/15/2017] [Indexed: 12/29/2022]
Abstract
In this study, yogurt was supplemented with 1.5 and 3.0 g L-1 of grape extract, inoculated culture containing Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus and Bifidobacterium bb12 bifidum, fermented and stored at 4 °C. Acid production, microbial growth, gel strength, syneresis, rheological and sensory properties were studied. An increase in grape extract concentration extended fermentation time. Bacterial strains were found in at least 109 CFU100 g-1 of yogurt showing the possibility of probiotic yogurt production with grape extract. Gel strength decreased with increasing concentration of grape extract while syneresis increased. The addition of grape extract changed the dilatant behavior to a pseudoplastic behavior, decreased yield stress, whereas k values increased. Sensory attributes (color, flavor, taste, texture and appearance) didn't differ significantly.
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23
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Ramírez-Rivera EDJ, Ramón-Canul LG, Díaz-Rivera P, Juárez-Barrientos JM, Herman-Lara E, Prinyawiwatkul W, Herrera-Corredor JA. Sensory profiles of artisan goat cheeses as influenced by the cultural context and the type of panel. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13452] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
| | | | - Pablo Díaz-Rivera
- Colegio de Postgraduados, Campus Veracruz; Km. 88.5 Carretera Xalapa-Veracruz C.P. 91690 Veracruz México
| | | | - Erasmo Herman-Lara
- Instituto Tecnológico de Tuxtepec; Dr. Víctor Bravo A S/N. C.P. 68350 Oaxaca México
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Agricultural Center; Louisiana State University; Baton Rouge LA 70803 USA
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24
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Murtaza MA, Huma N, Shabbir MA, Murtaza MS, Anees-ur-Rehman M. Survival of micro-organisms and organic acid profile of probiotic Cheddar cheese from buffalo milk during accelerated ripening. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12406] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mian A Murtaza
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha 40100 Pakistan
| | - Nuzhat Huma
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Muhammad A Shabbir
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad 38040 Pakistan
| | - Mian S Murtaza
- Department of Food Science and Technology; Muhammad Nawaz Shareef University of Agriculture; Multan 60000 Pakistan
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25
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Santos RO, Silva MVF, Nascimento KO, Batista ALD, Moraes J, Andrade MM, Andrade LGZS, Khosravi-Darani K, Freitas MQ, Raices RSL, Silva MC, Barbosa Junior JL, Barbosa MIMJ, Cruz AG. Prebiotic flours in dairy food processing: Technological and sensory implications. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12394] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Renata O Santos
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Marcus Vinicius F Silva
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Kamila O Nascimento
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Aline L D Batista
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Jeremias Moraes
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Marlon M Andrade
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Luiz Guilherme Z S Andrade
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Kianoush Khosravi-Darani
- Shahid Beheshti University of Medical Sciences; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Research Department of Food Technology; 19395-4741 Tehran Iran
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF); Faculdade de Medicina Veterinária; 24230-340 Niterói 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 Brasil
| | - Marcia C Silva
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
| | - Jose L Barbosa Junior
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Maria Ivone M J Barbosa
- Universidade Federal Rural do Rio de Janeiro (UFRRJ); Departamento de Tecnologia de Alimentos (DTA); 23890-000 Seropédica Rio de Janeiro Brasil
| | - Adriano G Cruz
- Instituto Federal de Educação; Ciência e Tecnologia do Rio de Janeiro (IFRJ); Departamento de Alimentos; 20270-021 Rio de Janeiro Brasil
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Stabilization of Refrigerated Avocado Pulp: Chemometrics-Assessed Antibrowning Allium and Brassica Extracts as Effective Lipid Oxidation Retardants. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1888-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Kondyli E, Pappa EC, Svarnas C. Ripening changes of the chemical composition, proteolysis, volatile fraction and organoleptic characteristics of a white-brined goat milk cheese. Small Rumin Res 2016. [DOI: 10.1016/j.smallrumres.2016.10.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Espitia PJ, Batista RA, Azeredo HM, Otoni CG. Probiotics and their potential applications in active edible films and coatings. Food Res Int 2016; 90:42-52. [DOI: 10.1016/j.foodres.2016.10.026] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2016] [Revised: 10/13/2016] [Accepted: 10/16/2016] [Indexed: 12/29/2022]
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30
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Influence of curd heating on proteolysis and volatiles of Kashkaval cheese. Food Chem 2016; 211:160-70. [DOI: 10.1016/j.foodchem.2016.05.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2016] [Revised: 05/02/2016] [Accepted: 05/05/2016] [Indexed: 01/11/2023]
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31
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Pereira NDLA, Fernández-Gimenez AV. Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimpPleoticus muelleriand their use as milk-clotting enzymes for cheese manufacture. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13285] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nair de los Angeles Pereira
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
| | - Analia Verónica Fernández-Gimenez
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
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Niero G, Penasa M, Currò S, Masi A, Trentin AR, Cassandro M, De Marchi M. Development and validation of a near infrared spectrophotometric method to determine total antioxidant activity of milk. Food Chem 2016; 220:371-376. [PMID: 27855913 DOI: 10.1016/j.foodchem.2016.10.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/19/2016] [Accepted: 10/05/2016] [Indexed: 11/24/2022]
Abstract
In the present study a spectrophotometric method for the determination of total antioxidant activity (TAA) based on ABTS assay was developed and validated on raw milk (RM), whole UHT milk (WUM), partially skimmed UHT milk (SUM), whole pasteurised milk (WM) and partially skimmed pasteurised milk (SM). The most suitable solvent for antioxidant extraction was 80% acetone. Regardless of the type of milk, the coefficient of determination from the linearity test was greater than 0.95. The limit of detection ranged from 0.74 to 6.07μmoll-1 Trolox equivalents. Repeatability, calculated as relative standard deviation of twenty measurements within a day, and reproducibility, calculated as relative standard deviation of sixty measurements across three days, ranged from 1.24 to 4.04% and from 2.18 to 3.52%, respectively. Preservative added to RM had negligible effects on the TAA of milk. The greatest TAA was measured for SM followed by SUM, RM, WM and WUM.
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Affiliation(s)
- G Niero
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
| | - M Penasa
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - S Currò
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - A Masi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - A R Trentin
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - M Cassandro
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
| | - M De Marchi
- Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy
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Hasani S, Khodadadi I, Heshmati A. Viability of Lactobacillus acidophilus
in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13230] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Saber Hasani
- Laboratory of Food and Drug Analysis; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
| | - Iraj Khodadadi
- Department of Biochemistry; Medicine Faculty; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
| | - Ali Heshmati
- Nutrition Health Research Center; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
- Department of Nutrition; Medicine Faculty; Hamadan University of Medical Sciences and Health Services; PO Box 6517659947 Hamadan Iran
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Correia P, Vítor A, Tenreiro M, Correia AC, Madanelo J, Guiné R. Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-12-2015-0157] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.
Design/methodology/approach
Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.
Findings
The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.
Originality/value
The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.
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