Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures

Erkaya, Tuba; Şengül, Mustafa

doi:10.1017/s0022029914000703

Cited by 40 publications

(20 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…(2017) study, it was reported that yeasts/molds are associated with traditional dairy products such as butter (Wei et al., 2017). In agreement with this study, Erkaya and Sengul (2015) showed that the mold-yeast counts of TB detectably differed depending on the storage time. In the current study the yeasts/molds count increased eventually in all samples during storage.…”

Section: Resultssupporting

confidence: 91%

“…(2014). A free fatty acid value of fresh butter which is between 0.14 to 39% is generally assumed to be passable for butter fat; a higher content of free fatty acid is related to poor storage condition (Nadeem et al., 2013; Erkaya and Sengul, 2015). In the present study all treated samples were in this level on 0 day (0.25, 0.32, 0.29, 0.3, 0.26 and 0.26 in the control, WHE 0.5%, WHE 0.1%, WHE 0.5%, BHT and tocopherol, respectively).…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Mehdizadeh

Mohammadipour

Langroodi

et al. 2019

Heliyon

View full text Add to dashboard Cite

Incorporation of natural ingredients antioxidants in edible fats can profitably affect their oxidative stability during production and storage. The purposes of the current work were to assess the antioxidant and antimicrobial effect of walnut kernel septum membranes hydroalcohol extract (WHE) in traditional butter (TB). Antioxidant characterization of the extract was screened through methods of DPPH, reducing power and total phenolic assays. After preparation of traditional butter from yogurt, WHE was incorporated into TB at three different concentrations; 0.05%, 0.1% and 0.5% and compared with a control, BHT and tocopherol treated samples (200 mg of BHT and tocopherol/kg). Microbiological studies ( Staphylococcus aureus , Coliforms, Psychrotrophic bacteria, yeasts and molds) were done during 90 days of storage time. Changes in Anisidine value (AV), acid value, peroxide value (PV) free fatty acids (FFA), Schaal and Totox value were monitored at 45-day intervals. Sensory evaluation was done using 10 semi-trained panelists based on the 5-point hedonic scale. It was found that the total phenolic content of WHE was 368.86 mg GAE/g. The BHT had higher antioxidant activity than WHE inhibiting 92.3% of the DPPH radical at 600 μg/mL. Peroxide value of TB treated with tocopherol, BHT and WHE 0.5% was 0.29 ± 0.07, 0.39 ± 0.07 and 0.52 ± 0.04 respectively. Furthermore, the WHE incorporated butter has shown low levels of free fatty acids, Schaal and Totox value when compared to control treatment. The WHE 0.5% incorporated sample had the most antimicrobial activity and it inhibited the growth of all the microorganisms (except Staphylococcus aureus ) used in the study. Among the treated TB, the samples treated with the control and WHE 0.05% had the highest sensory attributes score. The study showed that WHE could be an excellent natural origin of antimicrobial and antioxidant agents which can be used in butter.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Mehdizadeh

Mohammadipour

Langroodi

et al. 2019

Heliyon

View full text Add to dashboard Cite

show abstract

“…In the same studies, it was found that the change in antioxidant activity was similar to the water‐soluble nitrogen ratio values. Similar results were obtained in the study conducted by Erkaya and Şengül (2015) and Kocak, Sanli, Anli, and Hayaloglu (2020) in white cheese.…”

Section: Resultssupporting

confidence: 90%

Determination of antioxidant and antimicrobial activity of Herby cheese

Köse

Ocak

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

Herby cheese is a kind of traditional Turkish cheese, produced in Van, Bitlis, Siirt, Batman, Ağrı, and Diyarbakır province and is semihard, salty, and containing endemic herbs belong to the region (Ocak & Kose, 2015). In Herby cheese production, the raw milk of sheep and mixture of cow and goat milk are used along with the addition of herbs (Alemdar & Agaoglu, 2010) such as sirmo (Allium vineale L.), mendi (Chaerophyllum macropodum Boiss.), and siyabo (Ferula rigidula DC.) (Kose, 2015). The herbs give the cheese its characteristics flavor/aroma and appearance but also extend the shelf life of cheeses (Hayaloğlu & Fox, 2008). Herby cheese is generally produced in small families for many years (Andic, Genccelep, & Kose, 2010) and nowadays the cheeses are also produced commercially using pasteurized milk and starter cultures in some dairy factories in Van or other provinces of Turkey (Kose, 2015). In recent years, studies on Herby cheese consisted mainly of

show abstract

“…The release of antioxidant peptides mainly occurs during ripening (Barac et al, 2016;Erkaya & Şengul, 2015;Gupta, Mann, Kumar, & Sangwan, 2009;. Several proteolytic agents can be involved in the formation of peptides such as the coagulant, milk enzymes, enzymes produced by starter, non-starter and secondary cultures, and exogenous enzymes.…”

Section: Strategies Applied To Promote the Release Of Antioxidant Pepmentioning

confidence: 99%

Bioactive peptides as natural antioxidants in food products – A review

Lorenzo

Munekata

Gómez

et al. 2018

Trends in Food Science & Technology

365

199

View full text Add to dashboard Cite

Background: Over the last years, bioactive antioxidant peptides, extracted from food proteins, have been studied due to their potential as useful tools in the development of new natural drugs and food ingredients. These compounds can be used to decrease oxidative stress and food quality decay, thus being an interesting strategy to reduce economic losses in food production, as well as improve public health. Scope and Approach: Antioxidant peptides are extracted from non-antioxidant precursor proteins from different origin by the activity of either proteolytic microorganisms or isolated enzymes. In the present review, the main sources of bioactive peptides will be discussed. Moreover, the current strategies to obtain these compounds as well as their health benefits and in vivo biological effects will be evaluated. Considerations for further research and development of strategies to increase the knowledge about this underexplored activity of peptides will be also considered.

show abstract

Bioactivity of water soluble extracts and some characteristics of white cheese during the ripening period as effected by packaging type and probiotic adjunct cultures

Cited by 40 publications

References 37 publications

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter

Determination of antioxidant and antimicrobial activity of Herby cheese

Bioactive peptides as natural antioxidants in food products – A review

Contact Info

Product

Resources

About