In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and summer), and over 6mo of ripening. Antioxidant capacity was evaluated using the spectrophotometric 2,2-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid) (ABTS) method. Total antioxidant capacity was significantly correlated with season of manufacturing and time of ripening but not with animal species providing the milk. Moreover, statistically significant correlations between the total antioxidant capacity and retinol (r=0.399), fat percentage (r=0.308), protein percentage (r=0.366), K (r=0.385), Mg (r=0.312), Na (r=0.432), and P (0.272) were observed. We evaluated the use of near infrared spectroscopy technology, together with the use of a remote reflectance fiber-optic probe, to predict the antioxidant capacity of cheese samples. The model generated allowed us to predict antioxidant capacity in unknown cheeses of different compositions and ripening times.

The rheological behavior, in terms of steady and oscillatory shear flow, of Laponite® with different polysaccharides (alginate, chitosan, xanthan gum and levan) in salt-free solutions was studied. Results showed that a higher polymer concentration increased the zero-rate viscosity and decreased the critical strain rate (Cross model fit) as well as increasing the elastic and viscous moduli. Those properties (zero-rate viscosity and critical strain rate) can be a suitable indicator of the effect of the Laponite® on the shear flow behavior for the different solutions. Specifically, the effect of the Laponite® predominates for solutions with large critical strain rate and low zero-rate viscosity, modifying significantly the previous parameters and even the yield stress (if existing). On the other hand, larger higher polymeric concentration hinders the formation of the platelet structure, and polymer entanglement becomes predominant. Furthermore, the addition of high concentrations of Laponite® increases the elastic nature, but without modifying the typical mechanical spectra for polymeric solutions. Finally, Laponite® was added to (previously crosslinked) gels of alginate and chitosan, obtaining different results depending on the material. These results highlight the possibility of predicting qualitatively the impact of the Laponite® on different polymeric solutions depending on the solutions properties.