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Mohammadi F, Yousefi M. Characterizations and effects of pectin-coated nanoliposome loaded with Gijavash ( Froriepia subpinnata) extract on the physicochemical properties of cheese. Heliyon 2023; 9:e21564. [PMID: 38027869 PMCID: PMC10660039 DOI: 10.1016/j.heliyon.2023.e21564] [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] [Received: 07/06/2023] [Revised: 10/19/2023] [Accepted: 10/24/2023] [Indexed: 12/01/2023] Open
Abstract
In this study, pectin-coated nanoliposomes containing Gijavash extract were used to formulate cheese and evaluate its shelf life, physicochemical, and sensory aspects. The study used a central composite design with three independent variables to prepare the cheese. The results showed that the optimal particle size, zeta potential, encapsulation efficiency, and DPPH radical antioxidant activity were 201.22 nm, -29.33 mV, 61.87%, and 57.54%, respectively. Adding nanoliposomes with varying extract amounts improved pH and lowered acidity in fortified cheeses. Moisture and lipolysis indices also improved after applying nanoliposomes. Sensory evaluation revealed that sensory acceptance was highest in the cheese with 15% extract. The study suggests that adding pectin-coated nanoliposomes containing Gijavash extract to cheese formulations may create novel products and improve their physicochemical properties.
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Affiliation(s)
| | - Mahsa Yousefi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Penang, 11800, Malaysia
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
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Bhanduriya K, Mealy L, Anand S, Metzger L. Effect of midday pasteurizer washing on thermoduric organisms and their progression through Cheddar cheese manufacturing and ripening. J Dairy Sci 2021; 105:109-122. [PMID: 34656352 DOI: 10.3168/jds.2021-20446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Accepted: 08/31/2021] [Indexed: 11/19/2022]
Abstract
Thermoduric bacteria are known to affect the quality of Cheddar cheese, with manifested defects including slits, weak body, and blowing. Thermoduric bacteria are likely to increase in numbers during cheese-making, as in-process conditions are conducive to proliferation. The present study was conducted to track thermoduric bacterial progression during an 18- to 20-h Cheddar cheese production run and during ripening when the pasteurizer was washed at midway through the production day. This study also correlated a broad range of chemical changes to the growth of thermoduric bacteria during ripening. Three independent cheese trials were performed at 3.5- ± 0.5-mo intervals. Samples were drawn in duplicates at 4 different times of the day: at the start of the run (vat 1), prior to a midday wash of the pasteurizer (vat 20), after the midday wash of the pasteurizer (vat 21), and at the end of the run (vat 42) for raw milk, pasteurized milk, and cheese. Cheeses were also tested during ripening for 6 mo. Results showed that raw milk total bacterial counts comprised 0.24% thermoduric mesophiles (TM) and 0.12% thermoduric thermophiles (TT). The thermoduric thermophilic bacterial counts increased by log10 1.23 during the pasteurizer run of 9 to 10 h, indicating a buildup of thermoduric thermophilic bacteria during the pasteurization process itself. Midday washing reduced thermophilic counts by log10 1.36, as evident by pre- and post-midday wash counts. However, a thermophilic buildup during post-midday wash was again noticed near the end of the 20-h run. We found that TT bacteria decreased in the first 60 d of ripening, whereas TM bacteria increased during the same period. However, TT bacteria increased later during 60 to 180 d of ripening. Bacillus licheniformis was the most frequently isolated bacteria in this study and was recovered at all production stages sampled during the cheese-making and ripening. We observed a significant increase in the level of orotic and uric acids in the vat made at the end of the day. No significant difference in the overall chemical composition, proteolysis, sugar, or other organic acids was observed in cheese made at the start versus the end of the production run.
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Affiliation(s)
- Khilendra Bhanduriya
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Laura Mealy
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007.
| | - Lloyd Metzger
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007
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Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review. Molecules 2021; 26:molecules26154601. [PMID: 34361753 PMCID: PMC8347884 DOI: 10.3390/molecules26154601] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/08/2021] [Accepted: 07/27/2021] [Indexed: 11/16/2022] Open
Abstract
The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.
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Audiverth HLF, Oliveira Garcia A, Salvucci Celeste Ormenese RDC, Bertoldo Pacheco MT. Use of the Kano model and sensory evaluation in the development of an iron supplement for women. J SENS STUD 2021. [DOI: 10.1111/joss.12655] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
| | - Aline Oliveira Garcia
- Laboratory of Physical and Sensory Analysis (LAFISE) Food Science and Quality Center/Institute of Food Technology (CCQA/ITAL) Campinas Brazil
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Jurić S, Tanuwidjaja I, Fuka MM, Vlahoviček-Kahlina K, Marijan M, Boras A, Kolić NU, Vinceković M. Encapsulation of two fermentation agents, Lactobacillus sakei and calcium ions in microspheres. Colloids Surf B Biointerfaces 2020; 197:111387. [PMID: 33049659 DOI: 10.1016/j.colsurfb.2020.111387] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/19/2020] [Accepted: 09/28/2020] [Indexed: 11/29/2022]
Abstract
Alginate microspheres loaded with two fermentation active agents, calcium cations and strain LS0296 identified as Lactobacillus sakei, have been prepared and characterized. The role of calcium cation is twofold, it acts as gelling cation and as fermentation active agent. Encapsulation and the presence of calcium ions in the same compartment do not inhibit the activity of LS0296. Molecular interactions in microspheres are complex, including mainly hydrogen bonds and electrostatic interactions. In vitro calcium cations and strain LS0296 release profiles were fitted to the Korsmeyer-Peppas empirical model. The calcium cation release process is driven at first by Fickian diffusion through microspheres and then by anomalous transport kinetics. The in vitro LS0296 release process is driven by Fickian diffusion through microspheres showing a much slower releasing rate than calcium cations. The release of LS0296 strain is followed by a decrease in the pH value. Results obtained give us a new insight into complex interactions between bacterial cultures and microsphere constituents. Prepared formulations of calcium alginate microspheres loaded with LS0296 could be used as a new promising tool and a model for different starter cultures encapsulation and use in the production of fermented foods.
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Affiliation(s)
- Slaven Jurić
- University of Zagreb, Faculty of Agriculture, Department of Chemistry, Croatia.
| | - Irina Tanuwidjaja
- University of Zagreb, Faculty of Agriculture, Department of Microbiology, Croatia.
| | - Mirna Mrkonjić Fuka
- University of Zagreb, Faculty of Agriculture, Department of Microbiology, Croatia.
| | | | - Marijan Marijan
- University of Zagreb, Faculty of Agriculture, Department of Chemistry, Croatia.
| | - Anita Boras
- University of Zagreb, Faculty of Agriculture, Department of Microbiology, Croatia.
| | | | - Marko Vinceković
- University of Zagreb, Faculty of Agriculture, Department of Chemistry, Croatia.
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Siddique A, Park YW. Effect of iron fortification on microstructural, textural, and sensory characteristics of caprine milk Cheddar cheeses under different storage treatments. J Dairy Sci 2019; 102:2890-2902. [PMID: 30738674 DOI: 10.3168/jds.2018-15427] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Accepted: 12/09/2018] [Indexed: 12/20/2022]
Abstract
In this study, we manufactured 3 types of caprine milk Cheddar cheese: a control cheese (unfortified) and 2 iron-fortified cheeses, one of which used regular ferrous sulfate (RFS) and the other used large microencapsulated ferrous sulfate (LMFS). We then compared the iron recovery rates and the microstructural, textural, and sensory properties of the 3 cheeses under different storage conditions (temperature and duration). Compositional analysis included fat, protein, ash, and moisture contents. The RFS (FeSO4·7H2O) and LMFS (with 700- to 800-μm large particle ferrous sulfate encapsulated in nonhydrogenated vegetable fat) were added to cheese curds after whey draining and were thoroughly mixed before hooping and pressing the cheese. Three batches of each type of goat cheese were stored at 2 temperatures (4°C and -18°C) for 0, 2, and 4 mo. We analyzed the microstructure of cheese using scanning electron microscopy and image analysis software. A sensory panel (n = 8) evaluated flavors and overall acceptability of cheeses using a 10-point intensity score. Results showed that the control, RFS, and LMFS cheeses contained 0.0162, 0.822, and 0.932 mg of Fe/g of cheese, respectively, with substantially higher iron levels in both fortified cheeses. The iron recovery rates of RFS and LMFS were 71.9 and 73.5%, respectively. Protein, fat, and ash contents (%) of RFS and LMFS cheeses were higher than those of the control. Scanning electron microscopy analyses revealed that LMFS cheese contained smaller and more elongated sharp-edged iron particles, whereas RFS cheese had larger-perimeter rectangular iron crystals. Iron-fortified cheeses generally had higher hardness and gumminess scores than the control cheese. The higher hardness in iron-fortified cheeses compared with the control may be attributed to proteolysis of the protein matrix and its binding with iron crystals during storage. Control cheese had higher sensory scores than the 2 iron-fortified cheeses, and LMFS cheese had the lowest scores for all tested sensory properties.
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Affiliation(s)
- Aftab Siddique
- Georgia Small Ruminant Research and Extension Center, Fort Valley State University, The University System of Georgia, Fort Valley 31030
| | - Young W Park
- Georgia Small Ruminant Research and Extension Center, Fort Valley State University, The University System of Georgia, Fort Valley 31030.
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