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Mejares CT, Chandrapala J, Huppertz T. Influence of Calcium-Sequestering Salts on Heat-Induced Changes in Blends of Skimmed Buffalo and Bovine Milk. Foods 2023; 12:foods12112260. [PMID: 37297505 DOI: 10.3390/foods12112260] [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: 05/08/2023] [Revised: 06/02/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Heat-induced interactions of calcium and protein in milk lead to undesirable changes in the milk, such as protein coagulation, which can be minimized through the addition of calcium-sequestering salts prior to heat treatment. Thus, the present study investigated the influence of 5 mM added trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) on the heat-induced (85 °C and 95 °C for 5 min) changes in physical, chemical, and structural properties of buffalo and bovine skim milk mixtures (0:100, 25:75, 50:50, 75:25, and 100:0). Significant changes in pH and calcium activity as a result of TSC or DSHP addition subsequently resulted in higher particle size and viscosity as well as non-sedimentable protein level. These changes are mostly observed during heat treatment at 95 °C and increased proportionally to the concentration of buffalo skim milk in the milk mixture. Significant changes were affected by TSC addition in the 75:25 buffalo:bovine milk blend and buffalo skim milk, but for other milk samples, TSC addition effected comparable changes with DSHP addition. Overall, the addition of TSC or DSHP before heat treatment of buffalo:bovine milk blends caused changes in milk properties that could reduce susceptibility of milk to coagulation.
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Affiliation(s)
- Carolyn T Mejares
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
- School of Technology, University of the Philippines Visayas, Miagao 5023, Iloilo, Philippines
| | - Jayani Chandrapala
- School of Science, STEM College, RMIT University, Melbourne, VIC 3083, Australia
| | - Thom Huppertz
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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3
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Shelf life extension of mozzarella cheese packed in preserving liquid with calcium lactate and bergamot juice concentrate. J DAIRY RES 2020; 87:474-479. [PMID: 33300482 DOI: 10.1017/s0022029920000977] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Traditional Mozzarella is a fresh cheese produced in Italian local market without additives that shows a short shelf life of about 5 d. This work tested the use of natural additives (bergamot juice concentrate-BJ and calcium lactate-CL) in preserving liquid for a Mozzarella cheese with the aim to extend its shelf life, regarding the microbial growth and overall cheese quality. Results of qualitative analyses showed that the preserving liquid with the mix of BJ and CL promoted an extension of mozzarella shelf life up to 20 d. A slightly reduced growth of Pseudomonas species was evidenced after 5 d of storage, whereas no inhibition of lactic acid bacteria was observed for the storage period. Moreover, mozzarella cheese packed in mixed preserving liquid possessed better textural properties, evidenced by the lowest proteolysis index measured after 13 d of storage, and a good antioxidant activity.
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Bardelli T, Rossetti L, Zago M, Carminati D, Giraffa G, Tidona F. Extracellular and intracellular DNA for bacterial profiling of long-ripened cheeses. FEMS Microbiol Lett 2020; 367:5862581. [PMID: 32584987 DOI: 10.1093/femsle/fnaa095] [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: 04/02/2020] [Accepted: 06/24/2020] [Indexed: 12/29/2022] Open
Abstract
A novel approach was developed to extract the extracellular DNA (eDNA), i.e. the free DNA outside the microbial cell, compared to the intracellular DNA (iDNA). The two DNA fractions were investigated in seven long-ripened cheeses. Among different buffer solutions tested, EDTA 0.5 M at pH 8 enabled a mild homogenization of cheese samples and the highest eDNA recovery. The extraction protocol was tested on single strains of lactic acid bacteria characterizing many Italian long-ripened cheeses, such as Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus rhamnosus. The method resulted suitable for eDNA extraction because it minimized cell-lysis, avoiding the leakage of iDNA from the cells. The yields of eDNA, ranging from 0.01 to 0.36 µg g-1 cheese, were generally higher than the iDNA, indicating that autolytic phenomena prevailed over intact cells after 8-12 months of ripening. In four of the seven cheeses, the same LAB species were detected in the eDNA and iDNA fractions by length-heterogeneity PCR, while in the remaining three samples, a higher number of species was highlighted in the eDNA compared to the corresponding iDNA. The sequential extraction of eDNA and iDNA can be applied to obtain additional information on the composition of the bacterial community in long-aged cheeses.
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Affiliation(s)
- Tommaso Bardelli
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via A. Lombardo 11, 26900 Lodi, Italy
| | - Lia Rossetti
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via A. Lombardo 11, 26900 Lodi, Italy
| | - Miriam Zago
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via A. Lombardo 11, 26900 Lodi, Italy
| | - Domenico Carminati
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via A. Lombardo 11, 26900 Lodi, Italy
| | - Giorgio Giraffa
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via A. Lombardo 11, 26900 Lodi, Italy
| | - Flavio Tidona
- Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Via A. Lombardo 11, 26900 Lodi, Italy
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Xia Y, Zhang X, Bo A, Sun J, Li M. Sodium citrate inhibits the proliferation of human gastric adenocarcinoma epithelia cells. Oncol Lett 2018; 15:6622-6628. [PMID: 29616124 DOI: 10.3892/ol.2018.8111] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 12/14/2017] [Indexed: 01/28/2023] Open
Abstract
The objective of the present study was to investigate the cytotoxic effects of sodium citrate on human gastric adenocarcinoma epithelia AGS cells. Numerous cytotoxicity-associated sodium citrate-induced effects were assessed, including cell viability and proliferation, cytokine expression and caspase activity. In vitro studies demonstrated that incubation with sodium citrate (>3.125 mM) inhibited AGS cell viability and proliferation in a dose-dependent manner. Incubation with sodium citrate for 24 h revealed that the levels of interleukin-1β (IL-1β), IL-8 and tumor necrosis factor increased with an increasing of dose of sodium citrate, whereas the IL-6 levels exhibited only a slight alteration. In addition, increases in caspase-3 and -9 activities were associated with increased duration of treatment and dosage of sodium citrate. Collectively, the results of the present study demonstrated that treatment with sodium citrate at higher concentrations or for longer durations exerts a cytotoxic effect on AGS cells via the induction of the intrinsic apoptosis pathway and the alteration in the levels of certain cytokines.
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Affiliation(s)
- Yuan Xia
- Department of Biochemistry and Molecular Biology, College of Life Sciences, Inner Mongolia University, Inner Mongolia Autonomous Region 010021, P.R. China.,School of Public Health, Inner Mongolia Medical University, Inner Mongolia Autonomous Region 010110, P.R. China
| | - Xulong Zhang
- Department of Immunology, College of Basic Medicine, Capital Medical University, Beijing 100069, P.R. China
| | - Agula Bo
- School of Public Health, Inner Mongolia Medical University, Inner Mongolia Autonomous Region 010110, P.R. China
| | - Juan Sun
- School of Public Health, Inner Mongolia Medical University, Inner Mongolia Autonomous Region 010110, P.R. China
| | - Minhui Li
- Department of National Medicine, Inner Mongolia Institute of Chinese Medicine, Hohhot, Inner Mongolia Autonomous Region 010059, P.R. China
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Bilandžić N, Sedak M, Đokić M, Božić Đ, Vrbić A. Content of macro- and microelements and evaluation of the intake of different dairy products consumed in Croatia. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ong L, Dagastine RR, Kentish SE, Gras SL. The effect of calcium chloride addition on the microstructure and composition of Cheddar cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.03.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Michele F, Luisa A, Marianna M, Amalia C, Matteo Alessandro DN. The effect of incorporating calcium lactate in the saline solution on improving the shelf life of Fiordilatte cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12046] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faccia Michele
- Department of Agricultural and Environmental Biology and Chemistry; University of Bari; Via Amendola 165/A; 70126; Bari; Italy
| | - Angiolillo Luisa
- Department of Food Science; University of Foggia; Via Napoli 25; 71100; Foggia; Italy
| | - Mastromatteo Marianna
- Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità; Università degli Studi di Foggia; Via Napoli 25; 71100; Foggia; Italy
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Ong L, Dagastine RR, Kentish SE, Gras SL. The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.02.020] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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CASSOLI LAERTED, SARTORI BEATRIZ, ZAMPAR ALINE, MACHADO PAULOF. An assessment of Fourier Transform Infrared spectroscopy to identify adulterated raw milk in Brazil. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00711.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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BRICKLEY CIARAA, LUCEY JOHNA, McSWEENEY PAULLH. Effect of the addition of trisodium citrate and calcium chloride during salting on the rheological and textural properties of Cheddar-style cheese during ripening. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00530.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Anfossi L, Calderara M, Baggiani C, Giovannoli C, Arletti E, Giraudi G. Development and application of solvent-free extraction for the detection of aflatoxin M1 in dairy products by enzyme immunoassay. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1852-1857. [PMID: 18275143 DOI: 10.1021/jf073133d] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The official methods for the quantification of aflatoxin M1 in dairy products (cheese and yogurt) include extraction into dichloromethane or chloroform, evaporation of the solvent, partitioning of the reconstituted residue with hexane, and subsequent analysis. To secure a rapid and inexpensive screen for aflatoxin M1 contamination, a sensitive competitive ELISA, using a rabbit polyclonal antibody, was developed for measuring aflatoxin M1 in milk and used in a comparative study for measuring the extraction efficiency of aflatoxin M1 in aqueous or organic solvent buffers using yogurt samples. An aqueous sodium citrate solution was found to be suitable for extracting aflatoxin M1, thus eliminating the need for organic solvents. The citrate extraction proved to be efficient (recovery ranged from 70 to 124%) in fortified samples of very different kinds of dairy products, including yogurt and six types of cheese. Fourteen yogurt and cheese samples were extracted with citrate solution and analyzed by ELISA. A good correlation was observed (y=0.95x-0.59, r2=0.98) when the data were compared with those obtained through the official method, across a wide range of aflatoxin M1 contaminations (10-200 ng/kg).
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Affiliation(s)
- Laura Anfossi
- Department of Analytical Chemistry, University of Turin, Turin, Italy.
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Shirashoji N, Jaeggi JJ, Lucey JA. Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese. J Dairy Sci 2006; 89:15-28. [PMID: 16357264 DOI: 10.3168/jds.s0022-0302(06)72065-3] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The effects of the concentration of trisodium citrate (TSC) emulsifying salt (0.25 to 2.75%) and holding time (0 to 20 min) on the textural, rheological, and microstructural properties of pasteurized process Cheddar cheese were studied using a central composite rotatable design. The loss tangent parameter (from small amplitude oscillatory rheology), extent of flow (derived from the University of Wisconsin Meltprofiler), and melt area (from the Schreiber test) all indicated that the meltability of process cheese decreased with increased concentration of TSC and that holding time led to a slight reduction in meltability. Hardness increased as the concentration of TSC increased. Fluorescence micrographs indicated that the size of fat droplets decreased with an increase in the concentration of TSC and with longer holding times. Acid-base titration curves indicated that the buffering peak at pH 4.8, which is due to residual colloidal calcium phosphate, decreased as the concentration of TSC increased. The soluble phosphate content increased as concentration of TSC increased. However, the insoluble Ca decreased with increasing concentration of TSC. The results of this study suggest that TSC chelated Ca from colloidal calcium phosphate and dispersed casein; the citrate-Ca complex remained trapped within the process cheese matrix. Increasing the concentration of TSC helped to improve fat emulsification and casein dispersion during cooking, both of which probably helped to reinforce the structure of process cheese.
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Affiliation(s)
- N Shirashoji
- Food Research and Development Laboratory, Morinaga Milk Industry Co., Ltd., 5-Chome Higashihara, Zama, Kanagawa 228-8583, Japan
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Mizuno R, Lucey JA. Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese. J Dairy Sci 2005; 88:3411-25. [PMID: 16162514 DOI: 10.3168/jds.s0022-0302(05)73025-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono-delta-lactone to maintain a constant pH. When TSC was added, there were no significant compositional differences, although insoluble Ca and P contents significantly decreased with the addition of TSC. When TSPP was added, fat content was not significantly different, but protein content decreased with increasing concentrations of TSPP. Both insoluble Ca and P contents increased with the addition of 1% TSPP. The addition of ES affected textural and functional properties. With increasing concentrations of TSC, meltability increased, whereas increasing the TSPP content decreased meltability. Cheese made with 1% TSC had better stretchability compared with control cheese. However, the addition of more than 3% TSC decreased stretchability. Addition of TSPP caused a considerable decrease in stretchabilty. Scanning electron microscopy revealed that the size and number of serum pockets decreased and protein appeared more hydrated with the addition of both ES. These results suggested that TSC and TSPP influenced the functionality of nonfat pasta filata cheese differently; that is, the effects of TSC were probably caused by a decrease in the number of colloidal calcium phosphate cross-links and an increase in electrostatic repulsion, whereas the effects of TSPP may have been related to the formation of new TSPP-induced casein-casein interactions.
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Affiliation(s)
- R Mizuno
- Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583 Japan
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