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Soliman TN, Karam-Allah AA, Abo-Zaid EM, Mohammed DM. Efficacy of nanoencapsulated Moringa oleifera L. seeds and Ocimum tenuiflorum L. leaves extracts incorporated in functional soft cheese on streptozotocin-induced diabetic rats. PHYTOMEDICINE PLUS 2024; 4:100598. [DOI: 10.1016/j.phyplu.2024.100598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/10/2024]
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2
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Altay I, Nogueira Silva NF, Sloth JJ, Mohammadifar MA. Influence of acidification and re-neutralization on mineral equilibria and physicochemical properties of model cheese feed. Food Chem 2024; 445:138759. [PMID: 38367560 DOI: 10.1016/j.foodchem.2024.138759] [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: 10/30/2023] [Revised: 01/19/2024] [Accepted: 02/13/2024] [Indexed: 02/19/2024]
Abstract
Cheese feed is used as spray-dryer feed in cheese powder production, where there is growing consumer demand to eliminate calcium-chelating salts (ES). To develop ES-free feed production processes, it is essential to investigate the relationship between pH, structural changes, and mineral solubilization. This study investigated the influence of acidification and pH re-neutralization on calcium equilibria and stability of ES-free model cheese feeds. The goal was to increase protein availability by solubilizing colloidal calcium phosphate (CCP) and to assess whether CCP solubilization is reversible upon re-neutralization. The extent of acidification (to pH 4.2 or pH 4.7) significantly affected the irreversibility of calcium solubilization upon re-neutralization. Moreover, re-neutralization treatment seemed to induce changes in protein-fat interactions. Feed viscosity was mainly influenced by the final pH, rather than the re-neutralization history. These results offer new insights into the complex interplay of pH, structural modifications, mineral solubilization, and stability in cheese feed production.
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Affiliation(s)
- Ipek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark
| | | | - Jens J Sloth
- Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Henrik Dams Allé 201, 2800 Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads 227, 2800 Kongens Lyngby, Denmark.
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3
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Abarquero D, Duque C, Bodelón R, López I, Muñoz J, María Fresno J, Eugenia Tornadijo M. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening. Food Res Int 2024; 186:114306. [PMID: 38729707 DOI: 10.1016/j.foodres.2024.114306] [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: 12/21/2023] [Revised: 03/06/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The aim of this research was to find out the effect of different combinations of starter and non-starter cultures on the proteolysis of Castellano cheese during ripening. Four cheese batches were prepared, each containing autochthonous lactobacilli and or Leuconostoc, and were compared with each other and with a control batch, that used only a commercial starter. To achieve this, nitrogen fractions (pH 4.4-soluble nitrogen and 12 % trichloroacetic acid soluble nitrogen, polypeptide nitrogen and casein nitrogen), levels of free amino acids and biogenic amines were assessed. Texture and microstructure of cheeses were also evaluated. Significant differences in nitrogen fractions were observed between batches at different stages of ripening. The free amino acid content increased throughout the cheese ripening process, with a more significant increase occurring after the first 30 days. Cheeses containing non-starter lactic acid bacteria exhibited the highest values at the end of the ripening period. Among the main amino acids, GABA was particularly abundant, especially in three of the cheese batches at the end of ripening. The autochthonous lactic acid bacteria were previously selected as non-producers of biogenic amines and this resulted in the absence of these compounds in the cheeses. Analysis of the microstructure of the cheese reflected the impact of proteolysis. Additionally, the texture profile analysis demonstrated that the cheese's hardness intensified as the ripening period progressed. The inclusion of autochthonous non-starter lactic acid bacteria in Castellano cheese production accelerated the proteolysis process, increasing significantly the free amino acids levels and improving the sensory quality of the cheeses.
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Affiliation(s)
- Daniel Abarquero
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - Cristina Duque
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - Raquel Bodelón
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - Inés López
- Department of Innovation and Product Development, Queserías Entrepinares. Avenida de Santander 140, 47011 Valladolid, Spain
| | - Julio Muñoz
- Department of Innovation and Product Development, Queserías Entrepinares. Avenida de Santander 140, 47011 Valladolid, Spain
| | - José María Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain
| | - María Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, Universidad de León, 24071 León, Spain.
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4
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Płoska J, Garbowska M, Rybak K, Berthold-Pluta A, Stasiak-Różańska L. Study on application of biocellulose-based material for cheese packaging. Int J Biol Macromol 2024; 264:130433. [PMID: 38408577 DOI: 10.1016/j.ijbiomac.2024.130433] [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: 11/02/2023] [Revised: 02/22/2024] [Accepted: 02/23/2024] [Indexed: 02/28/2024]
Abstract
Bacterial cellulose (BC, biocellulose) is a natural polymer of microbiological origin that meets the criteria of a biomaterial for food packaging. The aim of the research was to obtain biocellulose and test its chemical as well as physical characterization as a potential packaging for Dutch-type cheeses. Four variants of biocellulose-based material were obtained: not grinded and grinded variants obtained from YPM medium (YPM-BCNG and YPM-BCG, respectively) and not grinded and grinded variants from acid whey (AW) (AW-BCNG and AW-BCG, respectively). It was demonstrated that AW-BCNG exhibited the highest thermostability and the highest degradation temperature (348 °C). YPM-BCG and YPM-BCNG demonstrated higher sorption properties (approx. 40 %) compared to AW-BCG and AW-BCNG (approx. 15 %). Cheese packaged in biocellulose (except for YPM-BCNG) did not differ in water, fat, or protein content compared to the control cheese. All of the biocellulose packaging variants provided the cheeses with protection against unfavourable microflora. It was demonstrated that cheeses packaged in biocellulose were characterized by lower hardness, fracturability, gumminess, and chewiness than the control cheese sample. The results obtained indicate that BC may be a suitable packaging material for ripening cheeses, which shows a positive impact on selected product features.
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Affiliation(s)
- J Płoska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - M Garbowska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
| | - K Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
| | - A Berthold-Pluta
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
| | - L Stasiak-Różańska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Street 159c, 02-776 Warsaw, Poland
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5
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Marchi RC, Kock FVC, Soares Dos Campos IA, Jesus HCR, Venâncio T, da Silva MFGF, Fernandes JB, Rollini M, Limbo S, Carlos RM. Antioxidant activity of an Mg(II) compound containing ferulic acid as a chelator: potential application for active packaging and riboflavin stabilisation. Food Funct 2024; 15:1527-1538. [PMID: 38231081 DOI: 10.1039/d3fo05039d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2024]
Abstract
Foods rich in riboflavin (Rf) are susceptible to degradation due to oxidative processes with the formation of radicals. Herein, we describe the features and stability of an Mg(II) complex containing ferulic acid (fer) and 1,10-phenanthroline (phen) as chelators: henceforth called Mg(phen)(fer). The electrochemical behavior of Mg(phen)(fer) is pH dependent and results from the stabilisation of the corresponding phenoxyl radical via complexation with Mg(II). This stabilisation enhances the antioxidant activity of Mg(phen)(fer) with respect to free fer and commercial antioxidants. Mg(phen)(fer) scavenges and neutralizes DPPH˙ (IC50 = 15.6 μmol L-1), ABTS˙+ (IC50 = 5.65 μmol L-1), peroxyl radical (IC50 = 5.64 μg L-1) and 1O2 (IC50 = 0.7 μg m-1). Mg(phen)(fer) effectively protects riboflavin (Rf) against photodegradation by quenching the singlet excited states of Rf regardless of the conditions. Also, the complex Mg(phen)(fer) was effectively incorporated into starch films, broadening its applications, as shown by microbiological studies. Thus, Mg(phen)(fer) has high potential for use in Rf-rich foods and to become a new alternative to the synthetic antioxidants currently used.
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Affiliation(s)
- Rafael C Marchi
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
- Department of Chemistry, University of Warwick, Coventry, CV4 7AL, UK.
| | - Flavio V C Kock
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
| | - Isabele A Soares Dos Campos
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
| | - Hugo Cesar R Jesus
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
| | - Tiago Venâncio
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
| | - Maria Fátima G F da Silva
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
| | - João B Fernandes
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
| | - Manuela Rollini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Sara Limbo
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via Celoria 2, 20133, Milan, Italy
| | - Rose M Carlos
- Chemistry Department, Federal University of São Carlos, Rod. Washington Luís-km 235, CEP 13565-905, São Carlos, São Paulo, Brazil.
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Monllor P, Zemzmi J, Muelas R, Roca A, Sendra E, Romero G, Díaz JR. Long-Term Feeding of Dairy Goats with 40% Artichoke by-Product Silage Preserves Milk Yield, Nutritional Composition and Animal Health Status. Animals (Basel) 2023; 13:3585. [PMID: 38003201 PMCID: PMC10668740 DOI: 10.3390/ani13223585] [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: 09/23/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
The aim of this work is to study the effect of 40% inclusion of artichoke by-product silage (AB) in dairy goat diets on milk yield, composition and animal health status during a full lactation period compared to an isoenergetic and isoproteic mixed ration based on alfalfa hay and a cereal and legume mixture. Milk yield was not affected by the dietary treatments, and neither was body weight. AB treatment reduced whey protein (0.38 vs. 0.42%, p < 0.05) and milk urea concentrations (687 vs. 773 mg/L, respectively, p < 0.001), and did not affect total true protein (3.22 vs. 3.24% p > 0.05) or other macro-composition variables. AB treatment showed higher milk concentrations of Ca (p < 0.05), Mn (p < 0.01), Cu (p < 0.01) and Zn (p < 0.001) compared to the control group (C). Slight differences were observed in milk fatty acid profile without any negative effects (p > 0.05) on the blood cholesterol and glucose of goats. The AB group reduced blood urea due to its high dietary total phenol content. However, it had a positive effect on β-hydroxybutyrate (p < 0.05) and nonesterified fatty acids (p > 0.05). It was concluded that 40% artichoke by-product inclusion in dairy goat feed for the whole lactation period (23 weeks) is a sustainable solution, reducing feeding cost by 12.5% per kg of dry matter, contributing to a better circular economy without any negative repercussions on the productivity and health of Murciano-Granadina dairy goats.
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Affiliation(s)
- Paula Monllor
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.M.); (R.M.); (A.R.); (E.S.)
| | - Jihed Zemzmi
- Servicio de Nutrición y Bienestar Animal, Department of Ciencia Animal y de los Alimentos, Universidad Autónoma de Barcelona, 08193 Bellaterra, Spain;
| | - Raquel Muelas
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.M.); (R.M.); (A.R.); (E.S.)
| | - Amparo Roca
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.M.); (R.M.); (A.R.); (E.S.)
| | - Esther Sendra
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.M.); (R.M.); (A.R.); (E.S.)
| | - Gema Romero
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.M.); (R.M.); (A.R.); (E.S.)
| | - José Ramón Díaz
- Department of Agro-Food Technology, Escuela Politécnica Superior de Orihuela (EPSO), Instituto de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Universidad Miguel Hernández de Elche (UMH), Ctra. de Beniel, Km 3.2, 03312 Orihuela, Spain; (P.M.); (R.M.); (A.R.); (E.S.)
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7
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Atashi H, Chen Y, Wilmot H, Bastin C, Vanderick S, Hubin X, Gengler N. Single-step genome-wide association analyses for selected infrared-predicted cheese-making traits in Walloon Holstein cows. J Dairy Sci 2023; 106:7816-7831. [PMID: 37567464 DOI: 10.3168/jds.2022-23206] [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: 12/28/2022] [Accepted: 05/01/2023] [Indexed: 08/13/2023]
Abstract
This study aimed to perform genome-wide association study to identify genomic regions associated with milk production and cheese-making properties (CMP) in Walloon Holstein cows. The studied traits were milk yield, fat percentage, protein percentage, casein percentage (CNP), calcium content, somatic cell score (SCS), coagulation time, curd firmness after 30 min from rennet addition, and titratable acidity. The used data have been collected from 2014 to 2020 on 78,073 first-parity (485,218 test-day records), 48,766 second-parity (284,942 test-day records), and 21,948 third-parity (105,112 test-day records) Holstein cows distributed in 671 herds in the Walloon Region of Belgium. Data of 565,533 single nucleotide polymorphisms (SNP), located on 29 Bos taurus autosomes (BTA) of 6,617 animals (1,712 males), were used. Random regression test-day models were used to estimate genetic parameters through the Bayesian Gibbs sampling method. The SNP solutions were estimated using a single-step genomic BLUP approach. The proportion of the total additive genetic variance explained by windows of 50 consecutive SNPs (with an average size of ∼216 KB) was calculated, and regions accounting for at least 1.0% of the total additive genetic variance were used to search for positional candidate genes. Heritability estimates for the studied traits ranged from 0.10 (SCS) to 0.53 (CNP), 0.10 (SCS) to 0.50 (CNP), and 0.12 (SCS) to 0.49 (CNP) in the first, second, and third parity, respectively. Genome-wide association analyses identified 6 genomic regions (BTA1, BTA14 [4 regions], and BTA20) associated with the considered traits. Genes including the SLC37A1 (BTA1), SHARPIN, MROH1, DGAT1, FAM83H, TIGD5, MROH6, NAPRT, ADGRB1, GML, LYPD2, JRK (BTA14), and TRIO (BTA20) were identified as positional candidate genes for the studied CMP. The findings of this study help to unravel the genomic background of a cow's ability for cheese production and can be used for the future implementation and use of genomic evaluation to improve the cheese-making traits in Walloon Holstein cows.
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Affiliation(s)
- H Atashi
- TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; Department of Animal Science, Shiraz University, 71441-13131 Shiraz, Iran.
| | - Y Chen
- TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - H Wilmot
- TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; National Fund for Scientific Research (FRS-FNRS), 1000 Brussels, Belgium
| | - C Bastin
- National Fund for Scientific Research (FRS-FNRS), 1000 Brussels, Belgium
| | - S Vanderick
- TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
| | - X Hubin
- Elevéo asbl Awé Group, 5590 Ciney, Belgium
| | - N Gengler
- TERRA Teaching and Research Center, Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
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Atik DS, Huppertz T. Melting of natural cheese: A review. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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9
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Uzkuç H, Karagül Yüceer Y. Effect of heat treatment, plant coagulant, and starter culture on sensory characteristics and volatile compounds of goat cheese. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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10
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Effect of stress factors on the production of biogenic amines by lactic acid bacteria isolated from fermented Mexican foods (cheese and beer). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Fathy HM, Abd El-Maksoud AA, Cheng W, Elshaghabee FMF. Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability of Acidophilus-bifidus-thermophilus (ABT)-Type Synbiotic Yoghurt during Cold Storage. Foods 2022; 11:foods11172677. [PMID: 36076870 PMCID: PMC9455927 DOI: 10.3390/foods11172677] [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: 07/12/2022] [Revised: 08/22/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Citrus peel, a fruit-processing waste, is a substantial source of naturally occurring health-promoting compounds, including polyphenols, and has great potential as a dietary supplement for enhancing the functional properties of food. The present work aimed to investigate the effects of sour orange (SO), sweet orange (SWO), and lemon (LO) peels on the typical physiochemical, antioxidant, antibacterial, and probiotic properties of synbiotic yoghurt fermented by acidophilus-bifidus-thermophilus (ABT)-type cultures during cold storage (0−28 days). High-performance liquid chromatography-diode array detection (HPLC-DAD) analysis showed that the total phenolic content in the SO peel were more than 2-fold higher than that in the SWO and LO peel. The predominant phenolic compounds were myricetin (2.10 mg/g dry weight) and o-coumaric acid (1.13 mg/g) in SO peel, benzoic acid (0.81 mg/g) and naringin (0.72 mg/g) in SWO peel, and benzoic acid (0.76 mg/g) and quercetin (0.36 mg/g) in LO peel. Only 0.5% (w/w) of citrus peel addition did not reduce the overall acceptance of ABT synbiotic yoghurt but led to increased acidity and decreased moisture during cold storage (14 and 28 days). Additionally, compared to control samples without citrus peel addition, supplementation with citrus peels improved the antioxidant property of the ABT synbiotic yoghurt. ABT milks with SO and SWO peel addition had significantly stronger DPPH radical scavenging activities than that with LO peel addition (p < 0.05). Antibacterial analysis of ABT synbiotic yoghurt with citrus peel addition showed that the diameters of inhibition zones against S. aureus, B. subtilis, and E. coli increased by 0.6−1.9 mm relative to the control groups, suggesting the enhancement of antibacterial activities by citrus peels. The viabilities of probiotic starter cultures (L. acidophilus, S. thermophilus, and Bifidobacterial sp.) were also enhanced by the incorporation of citrus peels in synbiotic yoghurt during cold storage. Hence, our results suggest that citrus peels, especially SO and SWO peels, could be recommended as a promising multifunctional additive for the development of probiotic and synbiotic yoghurt with enhanced antioxidant and antibacterial properties, as well as probiotic viability.
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Affiliation(s)
- Hayam M. Fathy
- Microbiology Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | | | - Weiwei Cheng
- Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University, 3688 Nanhai Road, Nanshan District, Shenzhen 518060, China
- Correspondence: ; Tel./Fax: +86-755-2653-9262
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12
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Influence of chymosin type and brine concentration on chemical composition, texture, microstructural and colour properties of Turkish white cheeses. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105408] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Mileriene J, Serniene L, Kondrotiene K, Santarmaki V, Kourkoutas Y, Vasiliauskaite A, Lauciene L, Malakauskas M. Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods 2022; 11:1311. [PMID: 35564034 PMCID: PMC9101569 DOI: 10.3390/foods11091311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/17/2022] Open
Abstract
Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized L. lactis cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale.
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Affiliation(s)
- Justina Mileriene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (L.S.); (K.K.); (A.V.); (L.L.); (M.M.)
| | - Loreta Serniene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (L.S.); (K.K.); (A.V.); (L.L.); (M.M.)
| | - Kristina Kondrotiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (L.S.); (K.K.); (A.V.); (L.L.); (M.M.)
| | - Valentini Santarmaki
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (V.S.); (Y.K.)
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece; (V.S.); (Y.K.)
| | - Agne Vasiliauskaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (L.S.); (K.K.); (A.V.); (L.L.); (M.M.)
| | - Lina Lauciene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (L.S.); (K.K.); (A.V.); (L.L.); (M.M.)
| | - Mindaugas Malakauskas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania; (L.S.); (K.K.); (A.V.); (L.L.); (M.M.)
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14
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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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15
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Enhancement of Labneh Quality by Laser-Induced Modulation of Lactocaseibacillus casei NRRL B-1922. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Labneh is positioned in the top ranking of the bestselling dairy products all over the world due to its health benefits and delicious taste. Labneh production depends mainly on probiotic bacteria in the fermentation of milk. Probiotic bacteria have many health benefits, which are driven by their selective bioactive metabolites that quantitively affect the fermentation products. The current investigation aimed to study the implementation of photobiomodulation through the irradiation of Lacticaseibacillus casei NRRL-B-1922 by a He–Ne laser (630 nm) with different laser doses (3, 6 & 12 J/cm2) prior to milk fermentation. This procedure sought to improve the probiotic bacteria’s activities while enhancing the labneh’s characteristics and consequently produce a more favorable labneh product with better marketing qualities. The photobiostimulated bacterial starter was found to induce increased titratable acidity with the moisture reduction of the labneh product under cold storage conditions for 20 days. The effect was most prominent when using a 12 J/cm2 laser dose. The flavor-aiding components, mainly diacetyl and acetaldehyde compounds, and sensory scores were increased in the labneh produced by irradiated L. casei when compared to the non-radiated probiotic culture after storing the products under cold conditions for 20 consecutive days. Moreover, the antioxidant and proteolytic activities of labneh produced by treated L. casei (12 J/cm2 laser dose) after cold storage were significantly elevated by 41 and 14%, respectively. In conclusion, we can report significantly improved selected characteristics in the final products after the employment of photobiomodulation process, the potential application of this concept on the industrial scale, and its implications on lengthening the product shelf life with improved qualities.
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16
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CHENG T, WANG L, GUO Z, LI B. Technological characterization and antibacterial activity of Lactococcus lactis subsp. cremoris strains for potential use as starter culture for cheddar cheese manufacture. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.13022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Tianfu CHENG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Lin WANG
- Northeast Agricultural University, China
| | | | - Bailiang LI
- Northeast Agricultural University, China; Northeast Agricultural University, China
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17
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Mazinani S, Motamedzadegan A, Nghizadeh Raeisi S, Alimi M. Characterization of bacteriologically acidified feta cheese using soy protein isolate in different substitution percentages: rheological, microbiological and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00973-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Grossmann L, McClements DJ. The science of plant-based foods: Approaches to create nutritious and sustainable plant-based cheese analogs. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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19
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Investigation of weight loss in mozzarella cheese using NIR predicted chemical composition and multivariate analysis. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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20
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Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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21
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Forouhandeh H, Vahed SZ, Ahangari H, Tarhriz V, Hejazi MS. Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00065-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Lighvan cheese (Lighvan panir) is among the most famous traditional cheese in Iran for its desired aroma and flavor. Undoubtedly, the lactic acid bacteria especially the genus Lactobacillus are the critical factors in developing the aroma, flavor, and texture in Lighvan cheese. In this study, the Lactobacillus population of the main Lighvan cheese was investigated. The Lactobacillus of the main Lighvan cheese was isolated using specific culture methods according to previously published Guidelines. Then, the phylogenetic features were investigated and the phenotypic characteristics were examined using specific culture methods. Twenty-eight Gram-positive bacterial species were identified belonged to the genus Lactobacillus. According to the same sequences as each other, three groups (A, B, and C) of isolates were categorized with a high degree of similarity to L. fermentum (100%) and L. casei group (L. casei, L. paracasei, and L. rhamnosus) (99.0 to 100%). Random amplified polymorphic DNA (RAPD) fingerprint analysis manifested the presence of three clusters that were dominant in traditional Lighvan cheese. Cluster І was divided into 4 sub-clusters. By the result of carbohydrate fermentation pattern and 16S rRNA sequencing, isolates were identified as L. rhamnosus. The isolates in clusters II and III represented L. paracasei and L. fermentum, respectively as they were identified by 16S rRNA sequencing and fermented carbohydrate patterns. Our result indicated that the specific aroma and flavor of traditional Lighvan cheese can be related to its Lactobacillus population including L. fermentum, L. casei, L. paracasei, and L. rhamnosus.
Graphical abstract
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22
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Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese. DAIRY 2021. [DOI: 10.3390/dairy2030027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The monthly variation in raw dairy silo milk was investigated and related to the ripening time of the resulting cheese during an industrial cheese-making trial. Milk composition varied with month, fat and protein content being lowest in August (4.19 and 3.44 g/100 g, respectively). Casein micelle size was largest (192–200 nm) in December–February and smallest (80 nm) in August. In addition, SCC, total bacteria count, proteolytic activities, gel strength, and milk fatty acid composition were significantly varied with month. Overall sensory and texture scores of resulting cheese were mainly influenced by plasmin and plasminogen activity, indicating the importance of native proteolytic systems. Recently, concepts based on the differentiated use of milk in dairy products have been suggested. For the investigated cheese type, there might be little to gain from such an approach. The variation in the investigated quality characteristics of the dairy milk used for cheese making had little effect on cheese ripening in our study. In contrast to our hypothesis, we conclude that as long as the quality of the milk meets certain minimum criteria, there are only weak associations between cheese milk characteristics and the time required for the development of aroma and texture in the cheese. To find answers behind the observed variation in cheese ripening time, studies on the effects of process parameters are needed.
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23
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Ghamgui H, Bouaziz F, Frikha F, Châari F, Ellouze‐Chaâbouni S. Production and characterization of soft Sardaigne-type cheese by using almond gum as a functional additive. Food Sci Nutr 2021; 9:2032-2041. [PMID: 33841821 PMCID: PMC8020921 DOI: 10.1002/fsn3.2170] [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: 08/07/2020] [Revised: 12/11/2020] [Accepted: 01/02/2021] [Indexed: 11/21/2022] Open
Abstract
The effect of almond gum (AG), as natural polysaccharide with high nutritional value and important functional properties, on physicochemical and textural characteristics of Sardaigne-type cheese was investigated. Response surface methodology (RSM) using Box-Behnken design was applied to determine optimal levels of three selected processing variables such as coagulation temperature (25-45°C), stirring period (20-30 min), and AG concentration (0.25%-0.75%). A 3-level factorial design was employed to evaluate physicochemical and rheological responses of Sardaigne-type cheese with AG added. The P-values of ANOVA indicated that the processing variables selected have significantly affected dry matter content (p = .002), cheese yield (p = .0172), syneresis level (p = .0135), hardness (p = .0103), and adhesiveness (p = .0410). However, pH, cohesiveness, and elasticity are not affected by the selected processing variables. Predictive regression equations with a high coefficient of (R 2 ≥ .686) determination are constructed. The addition of AG owing to its water retention property has improved yield cheese as well moisture level. Therefore, this additional moisture in Sardaigne-type cheese will be responsible for softer and smoother textural. Indeed, fivefold drop of adhesiveness and fourfold reduction of hardness are observed in cheese formulated with AG at 0.75% and in same temperature and stirring period conditions that commercial cheese. RSM analysis showed that optimum levels of processing variables are reached at AG concentration of 0.57% (w/v), coagulation temperature of 42.57°C, and stirring period of 20 min. Results of sensory properties showed that AG incorporation in Sardaigne-type cheese does not have an adverse impact on organoleptically characteristics and overall acceptability of product was better than commercial cheese.
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Affiliation(s)
- Hanen Ghamgui
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
| | - Fatma Bouaziz
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Fakher Frikha
- Laboratory of Biochemistry and Enzymatic Engineering of LipasesENISSfaxTunisia
- Department of Life SciencesFaculty of Science of SfaxSfaxTunisia
| | - Fatma Châari
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
| | - Semia Ellouze‐Chaâbouni
- Laboratoire d'Amélioration des Plantes et Valorisation des AgroressourcesNational School of Engineering of Sfax (ENIS)Sfax UniversitySfaxTunisia
- Unité de service commun bioréacteur couplé à un ultrafiltreEcole Nationale d’Ingénieurs de SfaxUniversité de SfaxSfaxTunisia
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24
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Öztürk Hİ, Akın N. Effect of ripening time on peptide dynamics and bioactive peptide composition in Tulum cheese. J Dairy Sci 2021; 104:3832-3852. [PMID: 33551157 DOI: 10.3168/jds.2020-19494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 11/13/2020] [Indexed: 12/21/2022]
Abstract
Skin bag Tulum cheeses traditionally produced in the Central Taurus region of Turkey were studied to identify peptide profiles by liquid chromatography-tandem mass spectrometry over 180 d of ripening. After mass spectrometry analysis, 203 peptides were identified: 59 from αS1-casein (CN), 11 from αS2-CN, 129 from β-CN, and 4 from κ-CN. Numbers of αS1- and β-CN-derived peptides increased with increasing number of ripening days due to the dependence of newly formed peptides on proteolysis. However, similar increases were not observed for αS2- and κ-CN-derived peptides. Most identified peptides consisted of β-CN-derived peptides, followed by αS1-, αS2-, and κ-CN-derived peptides. Among these, bioactive peptides were found, including antihypertensive, antibacterial, antioxidant, dipeptidyl peptidase-4 inhibitory, metal chelating, skin regenerating, glucagon-like peptide-1 secretion enhancing, opioid, cathepsin B inhibitory, prolyl endopeptidase inhibitory, immunomodulatory, brain function improving, antiamnesic, antihypercholesterolemic, anti-inflammatory, and anticarcinogenic peptides.
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Affiliation(s)
- H İ Öztürk
- Department of Food Engineering, Konya Food and Agriculture University, Konya, 42080, Turkey.
| | - N Akın
- Department of Food Engineering, University of Selcuk, Konya, 42050, Turkey
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25
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Renes E, Fernández D, Abarquero D, Ladero V, Álvarez MA, Tornadijo ME, Fresno JM. Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese. J Dairy Sci 2021; 104:2539-2552. [PMID: 33455752 DOI: 10.3168/jds.2020-19036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 10/19/2020] [Indexed: 01/16/2023]
Abstract
The aim of this research was to study changes in the microbial populations, free AA profile, biogenic amine content, and sensory characteristics of ripened cheeses (100 and 180 d) produced in different seasons (summer, autumn, winter, and spring) from pasteurized sheep milk from 8 commercial flocks fed hay or silage diets. Twenty-one individual AA and 6 biogenic amines were determined by ultra-high performance liquid chromatography. Type of conserved forage for sheep feeding did not affect the variables studied, which is of great interest because hay and silage are low-cost ingredients for sheep feeding. Proteolysis led total free AA concentrations ranging between 35,179.26 and 138,063.71 mg/kg of cheese at 180 d of ripening. γ-Aminobutyric acid, which has been associated with beneficial effects on human health, was the second most abundant AA in all cheese samples, accounting for 15% of total free AA. Spring cheeses showed 2-fold higher concentrations of γ-aminobutyric acid than summer and autumn cheeses at the end of ripening. Overall, spring, winter, and autumn cheeses had lower average concentration of biogenic amines (431.99 mg/kg of cheese) than summer cheeses (825.70 mg/kg of cheese) as well as better sensory characteristics. Therefore, this study could provide the dairy industry with useful information for producing cheeses with valuable nutritional and sensory quality for consumers.
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Affiliation(s)
- E Renes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - D Fernández
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - D Abarquero
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - V Ladero
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain
| | - M A Álvarez
- Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300, Villaviciosa, Asturias, Spain
| | - M E Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain
| | - J M Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, 24071, León, Spain.
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26
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Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110337] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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27
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Jia R, Zhang F, Song Y, Lou Y, Zhao A, Liu Y, Peng H, Hui Y, Ren R, Wang B. Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures. J Dairy Sci 2020; 104:270-280. [PMID: 33131819 DOI: 10.3168/jds.2020-18884] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 08/08/2020] [Indexed: 11/19/2022]
Abstract
Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an important way to promote the development of cheese industry. The effect of starter cultures on the physicochemical and textural properties and volatile compounds during the ripening of semihard goat cheese were investigated in this work. Different starter cultures-mesophilic (M) and thermophilic starters (T), Lactobacillus plantarum ssp. plantarum ATCC 14917 (Lp), a mix of the M and T starters (M1), and mix of the M, T, and Lp starters (M2)-were used in the production of the goat cheeses. Volatile compounds were determined by a solid-phase microextraction/gas chromatography-mass spectrometric (SPME/GC-MS) method. The results showed that the moisture content of cheeses produced with the 5 kinds of starter cultures decreased after maturation, whereas ash content increased. The pH values of goat cheeses decreased first and then increased during maturity, and the pH value of M2 cheese was the lowest among the cheeses. The hardness and chewiness of the cheeses increased with increasing maturity, whereas cohesiveness, springiness, and resilience showed the opposite tendency. The 60-d-old cheese made with Lp had the highest chewiness, cohesiveness, springiness, and resilience, whereas the 60-d-old cheese made with M2 had the highest hardness. A total of 53 volatile components were identified by SPME/GC-MS, and carboxylic acids, alcohols, ketones, and esters were the 4 major contributors to the characteristic flavors of the cheeses. Volatile components and their contents differed greatly among the produced cheeses. The M2 cheese contained the highest relative content of the main volatile compounds (90.10%), especially butanoic acid and acetoin. Through a comprehensive comparison of the results, we concluded that M2 cheese had a dense texture and milky flavor, and M2 is a potential starter culture candidate for the production of goat cheese.
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Affiliation(s)
- Rong Jia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Fuxin Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuxuan Song
- College of Animal Science and Technology, Northwest A&F University, Yangling 712100, China
| | - Yuting Lou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Aiqing Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yufang Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Haishuai Peng
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuanyuan Hui
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Rong Ren
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Bini Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
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28
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Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese. Food Microbiol 2020; 91:103545. [DOI: 10.1016/j.fm.2020.103545] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 04/26/2020] [Accepted: 05/03/2020] [Indexed: 01/13/2023]
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29
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Pamuksuz T, Bulduk K, Ozturk M. Effect of packing pH values on the crumbliness of fresh Turkish White cheese. J Dairy Sci 2020; 103:9860-9867. [PMID: 32896408 DOI: 10.3168/jds.2020-18610] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2020] [Accepted: 06/22/2020] [Indexed: 11/19/2022]
Abstract
A significant amount of Turkish White cheese is still produced in 1-kg cheese blocks and distributed to retail stores and farmers markets in 18-kg tin containers with brine. Portioning the cheese for the customer's desired weight requires a slicing process. The crumbs that occur during cutting or portioning are undesirable for customers and can cause economic loss for the business. In this study, our goal was to investigate the sliceability of White cheese that was manufactured at various final packing (i.e., packing with brine) pH values (5.3, 5.0, 4.7). For this purpose, we manufactured 4 batches of cheese at different times from high heat-treated milk (78°C, 8 min) and monitored the chemical and textural properties at 1, 2, 4, and 8 wk. Cheeses that were packed at pH 4.7 were harder compared with cheeses that were packed at pH 5.0 and 5.3. No correlation was observed between cheese-packing pH values and the size of the crumbs; however, there was a significant negative correlation between packing pH and crumb weight (i.e., decrease in cheese-packing pH increased the crumb weight). Cheeses packed at pH 5.0 and 5.3 exhibited increased slicing adhesiveness during storage. All cheese samples exhibited similar colloidal calcium phosphate levels and water-soluble nitrogen values during storage. This study showed that an increase in the packing pH of White cheese reduced the weight of crumbs that occurred during cutting. This study is the first study to investigate crumbs occurring with slicing in White cheese. This is also the first study in the literature that monitored the colloidal calcium phosphate content of Turkish White cheese.
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Affiliation(s)
- T Pamuksuz
- Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Serdivan, Sakarya, Turkey 54187
| | - K Bulduk
- Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Serdivan, Sakarya, Turkey 54187
| | - M Ozturk
- Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Serdivan, Sakarya, Turkey 54187.
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Tomar O, Akarca G, GÖk V, Çağlar MY. The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese. J Food Sci 2020; 85:3134-3140. [PMID: 32870536 DOI: 10.1111/1750-3841.15404] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/07/2020] [Accepted: 07/09/2020] [Indexed: 11/30/2022]
Abstract
In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of -49.82 were determined in the sample filled into small intestine. PRACTICAL APPLICATION: Tulum cheese is usually produced by filling sheep or goat skin bag. Goat or sheep skin bag are not always available, and the amount of cheese produced in them is excessive. Therefore, cheeses were also filled to small intestine and appendix. At the end of the study, there were no negative effects on cheeses filled with intestine and appendix. The use of small intestine and appendix has helped to develop a product that will be appreciated by the consumers with no adverse effects in the physicochemical and textural properties of cheese.
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Affiliation(s)
- Oktay Tomar
- Faculty of Agriculture and Natural Science, Kocaeli University, Kocaeli, Turkey
| | - Gökhan Akarca
- Engineering Faculty, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey
| | - Veli GÖk
- Ahmet İpek Meat Co., Afyonkarahisar, Turkey
| | - M Yusuf Çağlar
- Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, Istanbul, Turkey
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Monllor P, Romero G, Atzori AS, Sandoval-Castro CA, Ayala-Burgos AJ, Roca A, Sendra E, Díaz JR. Composition, Mineral and Fatty Acid Profiles of Milk from Goats Fed with Different Proportions of Broccoli and Artichoke Plant By-Products. Foods 2020; 9:E700. [PMID: 32492779 PMCID: PMC7353654 DOI: 10.3390/foods9060700] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 11/17/2022] Open
Abstract
In the Mediterranean region, artichoke and broccoli are major crops with a high amount of by-products that can be used as alternative feedstuffs for ruminants, lowering feed costs and enhancing milk sustainability while reducing the environmental impact of dairy production. However, nutritional quality of milk needs to be assured under these production conditions and an optimal inclusion ratio of silages should be determined. This work aimed to evaluate the effect of three inclusion levels (25%, 40%, and 60%) of these silages (artichoke plant, AP, and broccoli by-product, BB) in goat diets on milk yield, composition, and mineral and fatty profiles. Treatments with 60% inclusion of AP and BB presented the lowest milk yield. No differences were found on the milk mineral profile. Inclusion of AP in the animals' diet improved the milk lipid profile from the point of view of human health (AI, TI) compared to BB due to a lower saturated fatty acid content (C12:0, C14:0, and C16:0) and a higher concentration of polyunsaturated fatty acids (PUFA), especially vaccenic acid (C18:1 trans11) and rumenic acid (CLA cis9, trans11), without any differences with the control treatment.
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Affiliation(s)
- Paula Monllor
- Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández de Elche, 03312 Alicante, Spain; (P.M.); (G.R.); (A.R.); (E.S.)
| | - Gema Romero
- Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández de Elche, 03312 Alicante, Spain; (P.M.); (G.R.); (A.R.); (E.S.)
| | - Alberto S. Atzori
- Dipartimento di Agraria, Università degli Studi di Sassari, 07100 Sassari, Italy;
| | - Carlos A. Sandoval-Castro
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán, Mérida 97100, Mexico; (C.A.S.-C.); (A.J.A.-B.)
| | - Armín J. Ayala-Burgos
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Yucatán, Mérida 97100, Mexico; (C.A.S.-C.); (A.J.A.-B.)
| | - Amparo Roca
- Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández de Elche, 03312 Alicante, Spain; (P.M.); (G.R.); (A.R.); (E.S.)
| | - Esther Sendra
- Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández de Elche, 03312 Alicante, Spain; (P.M.); (G.R.); (A.R.); (E.S.)
| | - José Ramón Díaz
- Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández de Elche, 03312 Alicante, Spain; (P.M.); (G.R.); (A.R.); (E.S.)
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Effect of Yogurt Fermented by Lactobacillus Fermentum TSI and L. Fermentum S2 Derived from a Mongolian Traditional Dairy Product on Rats with High-Fat-Diet-Induced Obesity. Foods 2020; 9:foods9050594. [PMID: 32384659 PMCID: PMC7278578 DOI: 10.3390/foods9050594] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/22/2020] [Accepted: 04/22/2020] [Indexed: 01/04/2023] Open
Abstract
This study aimed to investigate the metabolic effect of yogurt fermented by Lactobacillus fermentum TSI and S2 isolated from a Mongolian traditional dairy product on rats with high-fat-diet-induced obesity. Quality characteristics of yogurt fermented by commercial starter (CON), L. fermentum TSI2 (TSI2 group), L. fermentum S2 (S2 group), and mixed TSI2 and S2 strains at 1:1 (MIX group), were verified. Six-week-old male Sprague-Dawley rats were divided into five groups and administered the following diets: group NOR, normal diet with oral saline administration; group HF, high-fat diet (HD) with oral saline administration; group TSI, HD and L. fermentum TSI-fermented yogurt; group S2, HD and L. fermentum S2-fermented yogurt; and group MIX, HD and MIX-fermented yogurt. After eight weeks, the HD groups displayed significantly increased body weight and fat, serum cholesterol, and abdominal adipose tissue levels. However, serum HDL cholesterol levels were higher, triglyceride levels were lower, and abdominal adipocytes were smaller in the TSI and S2 groups than in the HF group. These results indicate that L. fermentum TSI reduces abdominal fat and improves blood lipid metabolism in HD-induced obese rats.
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Bancalari E, Montanari C, Levante A, Alinovi M, Neviani E, Gardini F, Gatti M. Lactobacillus paracasei 4341 as adjunct culture to enhance flavor in short ripened Caciotta-type cheese. Food Res Int 2020; 135:109284. [PMID: 32527479 DOI: 10.1016/j.foodres.2020.109284] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 02/06/2023]
Abstract
Caciotta is the name used to define a type of Italian semi-hard cheese Caciotta-type cheese. Due to the short ripening time, pasteurization is necessary to eliminate the potential pathogenic bacteria, which may be present in raw milk, causing also the reduction of ripened cheese flavor. The purpose of this research was to evaluate the effect of a selected wild Lactobacillus paracasei strain experimentally used as adjunct culture to enhance the flavour formation in a short-ripened caciotta-type cheese. An integrated polyphasic approach was used to compare the experimental and control Caciotta produced in a company located in Emilia Romagna region (Italy). It was demonstrated how the L. paracasei 4341 was able to develop in curd and cheese interacting with the acidifying commercial starter. The main acidifying starter species, were differently affected by the presence of the adjunct culture. Streptococcus thermophilus shown comparable behavior in all cheese-making step of control and experimental Caciotta, while Lactobacillus delbrueckii subsp bulgaricus, growth was slowed down by the presence of the adjunct culture during the whole ripening time. The higher amount of volatile compounds and organic acids due to the adjunct L. paracasei 4341 lead to a clear differentiation of the experimental Caciotta respect to the control, in terms of aromatic profile, color, texture and sensorial perception.
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Affiliation(s)
- Elena Bancalari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 44, 40127 Bologna, Italy
| | - Alessia Levante
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Marcello Alinovi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy
| | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin 44, 40127 Bologna, Italy
| | - Monica Gatti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy.
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Ribas JCR, Matumoto-Pintro PT, Vital ACP, Saraiva BR, Anjo FA, Alves RLB, Santos NW, Machado E, Agustinho BC, Zeoula LM. Influence of basil ( Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk. Journal of Food Science and Technology 2019; 56:5214-5224. [PMID: 31749468 DOI: 10.1007/s13197-019-03990-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/24/2019] [Accepted: 07/30/2019] [Indexed: 10/26/2022]
Abstract
The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.0 and 7.5 g dried basil/kg of cheese. The cheeses were stored under refrigeration at 4 ± 1 °C during 21 days. The addition of basil did not modify fat, protein, moisture and mineral content of cheeses. The total polyphenol content and antioxidant activity of cheeses increased with basil addition at day one, with a significant reduction in cheeses with 21 days of storage. Cheeses with basil presented higher antioxidant activity and lower pH. The inclusion of basil changed hardness and chewiness, but not influenced springiness and cohesiveness. The microstructure was less homogeneous in cheeses with basil. Cheese with 2.5 and 5.0 g dried basil/kg cheese were preferred by consumers. Thus, the basil improves functional and modify technological characteristics of fresh cheeses and presented good acceptability.
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Affiliation(s)
- Jessyca C R Ribas
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Paula T Matumoto-Pintro
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.,2Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil.,3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Ana Carolina P Vital
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Bianka R Saraiva
- 3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Fernando A Anjo
- 3Programa de Pós-graduação em Ciência de Alimentos, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Ruth L B Alves
- 2Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Nadine W Santos
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Erica Machado
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Bruna C Agustinho
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
| | - Lúcia M Zeoula
- 1Programa de Pós-graduação em Zootecnia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, Paraná 87020-900 Brazil
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Velasco R, Cambero MI, Ordóñez JA, Cabeza MC. The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Bertsch P, Savorani L, Fischer P. Rheology of Swiss Cheese Fondue. ACS OMEGA 2019; 4:1103-1109. [PMID: 31459386 PMCID: PMC6648832 DOI: 10.1021/acsomega.8b02424] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Accepted: 12/20/2018] [Indexed: 06/10/2023]
Abstract
Cheese fondue is a popular Swiss dish prepared by melting cheese under the addition of wine, starch, and seasoning. The flow behavior or rheology of fondue is crucial for mouthfeel, flavor release, and the tendency of fondue to cling to the bread. Fondue is a complex multiphase system whose rheology is determined by the interactions of its colloidal ingredients. We establish cheese fondue as a water-continuous system with dispersed fat droplets, charged caseins, and starch granules. Irreversible phase separation, a common issue in fondue preparation, may be prevented by addition of a critical minimum starch concentration. Fondue was found to be a shear-thinning yield stress fluid, which is desirable for mouthfeel and facilitates fondue to cling to the bread for consumption. Fondue showed a viscoelastic stress response around the gel point (G' ≈ G″), which is proposed as crucial for the balance of orally perceived gumminess (G') and liquidity (G″). Ethanol addition and lowering pH toward the isoelectric point of casein, as associated with wine addition, decrease fondue viscosity due to a decrease in casein micelle size. Below the isoelectric point of casein, fondue is unstable and phase separates, potentially impeding fondue digestion. Thus, fondue rheology is governed by the complex colloidal interactions within its ingredients, and ultimately determines fondue eating experience.
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Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:253-261. [PMID: 30728567 DOI: 10.1007/s13197-018-3484-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2018] [Accepted: 10/29/2018] [Indexed: 12/13/2022]
Abstract
The investigation studied the effect of sour fruit juices as coagulants on the physico-chemical properties, phytonutrients, sensory scores, texture profile analysis (TPA) and microstructure using scanning electron microscopy (SEM) of paneer. Paneer was coagulated using citric acid solution (control), lemon or amla juice. The total solids and protein recovery were higher using amla juice while fat recovery was more in control than with the other two coagulants. The mineral profile indicated that calcium content was higher in lemon and amla paneer than citric whereas sodium was highest in citric sample. Paneer collected using fruit juices exhibited higher quantity of functional components studied i.e. antioxidant activity, ascorbic acid, total phenols and tannins than control. Also, it scored high for sensory attributes of appearance/color, body and texture, mouthfeel, flavor and overall acceptability but exhibited disparate values for TPA (hardness, adhesiveness, gumminess and resilience) and discrete structures under SEM.
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Ribeiro LR, Leite Júnior BRDC, Cristianini M. Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Nguyen QV, Van Le H, Nguyen DV, Malau-Aduli BS, Nichols PD, Malau-Aduli AEO. Enhancement of dairy sheep cheese eating quality with increased n-3 long-chain polyunsaturated fatty acids. J Dairy Sci 2018; 102:211-222. [PMID: 30391173 DOI: 10.3168/jds.2018-15215] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Accepted: 09/13/2018] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of different plant oil-infused and rumen-protected wheat-based pellets containing eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) on n-3 long-chain (≥C20) polyunsaturated fatty acid (LC-PUFA) content, fatty acid recovery, and sensory attributes of ripened cheese from dairy sheep. During a 10-wk supplementary feeding trial, 60 dairy ewes balanced by live weight, milk yield, parity, and sire breed were randomly divided into 6 groups that were (1) supplemented with on-farm existing commercial wheat-based pellets without oil inclusion (control) or supplemented with wheat-based pellets infused with 50 mL/kg dry matter of oils from (2) canola, (3) rice bran, (4) flaxseed, (5) safflower, and (6) rumen-protected EPA + DHA. Milk samples from each treatment were collected separately by sire breed during the experimental period for cheese processing at the end of the experiment. Twelve batches of cheese (2 batches per treatment) were processed and ripened for 120 d. Three cheese samples were collected and analyzed for each cheese making session (total of 36 cheese samples) at d 120 of ripening. Processed cheese of rumen-protected EPA + DHA had the most efficiency at elevating total n-3 LC-PUFA [total EPA + DHA + docosapentaenoic acid (DPA, 22:5n-3] content compared with the control (0.49 vs. 0.28%). Flaxseed elicited the greatest enhancement of α-linolenic acid (ALA, 18:3n-3), whereas safflower was the most effective diet in enhancing the level of linoleic acid (18:2n-6) in cheese (1.29 vs. 0.71% and 4.8 vs. 3.3%, respectively). Parallel recoveries of n-3 and n-6 LC-PUFA were observed across all treatments except for α-linolenic acid and EPA. Cheese eating sensory traits were also highly affected by oil supplementation, with the highest score of 7.5 in cheese from the rice bran and flaxseed treatments. These results provide new insights into the biological mechanisms and processes that determine dairy ewe milk productivity by underpinning the vital biological role of n-3 LC-PUFA in not only enhancing the healthy composition of cheese from ewes but also translating it into consumer acceptability.
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Affiliation(s)
- Quang Vu Nguyen
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; College of Economics and Techniques, Thai Nguyen University, Thai Nguyen 24122, Vietnam
| | - Hung Van Le
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; Institute of Animal Science, Thuy Phuong, Bac Tu Liem, Hanoi 129909, Vietnam
| | - Don Viet Nguyen
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; Institute of Animal Science, Thuy Phuong, Bac Tu Liem, Hanoi 129909, Vietnam
| | - Bunmi S Malau-Aduli
- College of Medicine and Dentistry, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia
| | - Peter D Nichols
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia; CSIRO Oceans and Atmosphere, Hobart, Tasmania 7001, Australia
| | - Aduli E O Malau-Aduli
- Animal Genetics and Nutrition, Veterinary Sciences Discipline, College of Public Health, Medical and Veterinary Sciences, Division of Tropical Health and Medicine, James Cook University, Townsville, Queensland 4811, Australia.
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40
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Johnson ME. A 100-Year Review: Cheese production and quality. J Dairy Sci 2018; 100:9952-9965. [PMID: 29153182 DOI: 10.3168/jds.2017-12979] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 07/29/2017] [Indexed: 11/19/2022]
Abstract
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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Affiliation(s)
- M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
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41
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Lamichhane P, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J Dairy Sci 2018; 101:5724-5737. [DOI: 10.3168/jds.2017-14178] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/27/2018] [Indexed: 11/19/2022]
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Rashidinejad A, Birch EJ, Everett DW. A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion. Food Funct 2018; 7:3283-94. [PMID: 27374326 DOI: 10.1039/c6fo00354k] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
(+)-Catechin or green tea extract were encapsulated in soy lecithin nanoliposomes and incorporated into a full-fat cheese, then ripened at 8 °C for 90 days. Cheese samples were subjected to simulated gastrointestinal digestion to measure total phenolic content (TPC) and antioxidant activity of the cheese digesta, and to determine the catechin recovery after digestion by high performance liquid chromatography (HPLC). Addition of catechin or green tea extract significantly (P ≤ 0.05) increased TPC and antioxidant activity (measured by ferric reducing antioxidant power and oxygen radical absorbance capacity) of the full-fat cheese without affecting pH or proximate composition. HPLC analysis confirmed retention of encapsulated catechins in the cheese curd; however, individual catechins were recovered in differing amounts (15-52%) from cheese digesta after 6 h of digestion. Transmission electron microscopy and Fourier transform infrared spectroscopy provided evidence for association of nanoliposomes with the surface of milk fat globules inside the cheese matrix. The study shows the potential for using cheese as a delivery vehicle for green tea antioxidants.
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Affiliation(s)
- Ali Rashidinejad
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand. and Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - E John Birch
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
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Bae I, Park JH, Choi HY, Jung HK. Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review. Korean J Food Sci Anim Resour 2017; 37:793-798. [PMID: 29725199 PMCID: PMC5932950 DOI: 10.5851/kosfa.2017.37.6.793] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 12/07/2017] [Accepted: 12/07/2017] [Indexed: 11/24/2022] Open
Abstract
Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses.
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Affiliation(s)
- Inhyu Bae
- Department of Animal Science, Sunchon National University, Suncheon 57922, Korea.,Department of Food Science and Biotechnology, Gachon University, Seongnam 21936, Korea.,R&D Center Maeil Dairies, Co., Ltd., Pyeongtaek 17714, Korea
| | - Jong-Hyun Park
- Department of Food Science and Biotechnology, Gachon University, Seongnam 21936, Korea
| | - Hee-Young Choi
- R&D Center Maeil Dairies, Co., Ltd., Pyeongtaek 17714, Korea
| | - Hoo-Kil Jung
- Department of Food Science and Biotechnology, Gachon University, Seongnam 21936, Korea
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Cho WY, Yeon SJ, Hong GE, Kim JH, Tsend-Ayush C, Lee CH. Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage. Korean J Food Sci Anim Resour 2017; 37:865-872. [PMID: 29725208 PMCID: PMC5932952 DOI: 10.5851/kosfa.2017.37.6.865] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 11/14/2017] [Accepted: 11/15/2017] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to determine the antioxidant and quality characteristics of yogurt added green olive powder stored at 4°С for 15 d. The following four groups were used in this study: Control group (GY0), Yogurt added with 1% green olive (GY1), with 3% green olive (GY3), and with 5% green olive (GY5). The more time of titratable acidity went by, the more it increased. Except GY0, viscosity tended to decrease in other groups (p>0.05), and the more time of syneresis went by, the more it increased, but GY3 of them showed the lowest syneresis. Lactic acid bacteria showed no significant with GY0 until 5 d, but after that, GY1, GY3 and GY5 showed lower than GY0. Yogurt added green olive showed darker color than GY0 (low L* and high a*). The antioxidant activity of GY5 was found to be the highest among the four groups at day 1 of storage. Total phenolic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and reducing power of GY5 was found to be the highest among the four groups at day 1 of storage which were 6.96 mg GAE/kg, 47.53%, and 0.57, respectively. In the sensory evaluation sweet and overall of GY3 indicated the highest score among the four groups. Results of this study demonstrated that green olive powder might be used to improve the antioxidant capacity and sensory characteristics of yogurt.
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Affiliation(s)
- Won-Young Cho
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
| | - Su-Jung Yeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
| | - Go-Eun Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
| | - Ji-Han Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
| | - Chuluunbat Tsend-Ayush
- Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Department of Food Science and Biotechnology, Mongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia
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Lamichhane P, Kelly AL, Sheehan JJ. Symposium review: Structure-function relationships in cheese. J Dairy Sci 2017; 101:2692-2709. [PMID: 29055536 DOI: 10.3168/jds.2017-13386] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 08/15/2017] [Indexed: 01/19/2023]
Abstract
The quality and commercial value of cheese are primarily determined by its physico-chemical properties (e.g., melt, stretch, flow, and color), specific sensory attributes (e.g., flavor, texture, and mouthfeel), usage characteristics (e.g., convenience), and nutritional properties (e.g., nutrient profile, bioavailability, and digestibility). Many of these functionalities are determined by cheese structure, requiring an appropriate understanding of the relationships between structure and functionality to design bespoke functionalities. This review provides an overview of a broad range of functional properties of cheese and how they are influenced by the structural organization of cheese components and their interactions, as well as how they are influenced by environmental factors (e.g., pH and temperature).
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Affiliation(s)
- Prabin Lamichhane
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 YN60
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
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The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Res Int 2017; 103:468-477. [PMID: 29389637 DOI: 10.1016/j.foodres.2017.09.081] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 09/25/2017] [Accepted: 09/26/2017] [Indexed: 11/22/2022]
Abstract
The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese.
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Aydinol P, Ozcan T. Production of reduced-fat Labneh cheese with inulin and β-glucan fibre-based fat replacer. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12456] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pinar Aydinol
- Department of Food Technology; Mustafakemalpasa Vocational School; Uludag University; Mustafakemalpasa Bursa 16500 Turkey
| | - Tulay Ozcan
- Department of Food Engineering; Uludag University; Gorukle Bursa 16059 Turkey
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Lamothe S, Rémillard N, Tremblay J, Britten M. Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment. Food Res Int 2017; 92:138-146. [DOI: 10.1016/j.foodres.2016.12.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 12/21/2016] [Accepted: 12/24/2016] [Indexed: 01/15/2023]
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Rashidinejad A, Birch EJ, Everett DW. Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion. Antioxidants (Basel) 2016; 5:antiox5030029. [PMID: 27618910 PMCID: PMC5039578 DOI: 10.3390/antiox5030029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 08/24/2016] [Accepted: 08/24/2016] [Indexed: 02/07/2023] Open
Abstract
(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125-500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufacture and ripening demonstrated that the addition of (+)-catechin significantly (p ≤ 0.05) decreased the pH of both whey and curd during cheese manufacturing and ripening with no significant (p > 0.05) effect on the moisture, protein and fat contents. (+)-Catechin increased TPC, as well as AA, though the increase was not proportional with increasing the concentration of added (+)-catechin. About 57%-69% of (+)-catechin was retained in the cheese curd, whereas about 19%-39% (depending on the concentration) was recovered from the cheese digesta. Transmission electron micrographs showed that the ripened control cheese had a homogeneous pattern of milk fat globules with regular spacing entrapped in a homogenous structure of casein proteins, whereas the addition of (+)-catechin disrupted this homogenous structure. The apparent interaction between (+)-catechin and cheese fat globules was confirmed by Fourier transform infrared spectroscopy. These associations should be taken into account when incorporating antioxidants, such as (+)-catechin, to create functional dairy products, such as cheese.
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Affiliation(s)
- Ali Rashidinejad
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - E John Birch
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - David W Everett
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
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Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chem 2014; 158:216-23. [DOI: 10.1016/j.foodchem.2014.02.118] [Citation(s) in RCA: 72] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 02/03/2014] [Accepted: 02/19/2014] [Indexed: 11/21/2022]
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