Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds

Olmo, Ana del; López-Pérez, Olga; Picón, Antonia; Gaya, Pilar; Núñez, Manuel

doi:10.1016/j.idairyj.2018.11.012

Cited by 8 publications

(2 citation statements)

References 46 publications

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“…However, the addition of wild garlic to a Turkish cheese leads to a significant increase in the FFAs content compared to the control cheese [ 45 ]. As reported by Del Olmo et al [ 58 ], these differences may be due to the nature of the materials used and their lipolytic activity, the characteristics of the extracts, or the cheese-making process.…”

Section: Resultsmentioning

confidence: 97%

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Sardiñas-Valdés

García-Galindo

Chay-Canul

et al. 2021

Foods

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The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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Section: Resultsmentioning

confidence: 97%

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Sardiñas-Valdés

García-Galindo

Chay-Canul

et al. 2021

Foods

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“…However, it should be noticed that cheese is a complex and heterogeneous food product, which composition is highly variable. In fact, for example, the amino acids profiles and contents (individual and total) are highly dependent on the ripening time (being expected an increase of the amino acids levels with the ripening time), type of milk (cow, ewe, goat or mixtures), refrigeration conditions of milk (non-refrigerated versus refrigerated), the use or not of lactic acid bacteria strains co-cultures as well as the technological procedures used on cheese production (Balabanova et al, 2017;Ceruti, Zorrilla, & Sihufe, 2012;De Pasquale, Di Cagno, Buchin, De Angelis, & Gobbetti, 2019;del Olmo, López-Pérez, Picon, Gaya, & Nuñez, 2019;Eren-Vapur & Ozcan, 2012;Parlak & Guzeler, 2016;Renes, Ladero, Tornadijo, & Fresno, 2019;Tavaria et al, 2003;Tekin & Güler, 2019;Zheng et al, 2018).…”

Section: Free Amino Acids Chromatographic Analysis In Cheese Samplesmentioning

confidence: 99%

Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment

Lima

Santos

Falcão

et al. 2019

Food Research International

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Serra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and than 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90 ± 8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses' amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food.

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Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products

Debbarma

Viji

Rao

et al. 2022

Sustainable Global Resources of Seaweeds Volume 2

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Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds

Cited by 8 publications

References 46 publications

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Serra da Estrela cheese’s free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment

Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products

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