Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Aktypis, Anastasios; Christodoulou, Electra Despina; Manolopoulou, Eugenia; Georgala, Aikaterini; Daferera, Dimitra; Polysiou, M.

doi:10.1016/j.smallrumres.2018.07.016

Cited by 31 publications

(20 citation statements)

References 17 publications

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“…Cheeses were characterized by a strongly yellow color (high b* values) that can also be related to the use of saffron and that is in line with the values reported for other cheeses manufactured with the addition of saffron [10,11]; because of the stability of crocetin esters from oxidation, during storage time b* value was not lowered [11].…”

Section: Color Characteristics Of the Cheesesupporting

confidence: 87%

“…An example of how a living memory can become an innovation tool is the case of the use of saffron, an old practice left by Parmigiano Reggiano cheesemakers [8] but kept alive by some Italian cheeses as Nostrano Valtrompia, Bagoss or Piacentinu Ennese [6,9]. The addition of saffron to cheese is today sometimes presented as an innovative practice for ovine dairy products designed for niche markets [10] or to introduce healthy claims for consumers [11].…”

Section: Nostranomentioning

confidence: 99%

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Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Bettera

Alinovi

Mondinelli³

et al. 2020

Foods

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Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.

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Section: Color Characteristics Of the Cheesesupporting

confidence: 87%

Section: Nostranomentioning

confidence: 99%

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Bettera

Alinovi

Mondinelli³

et al. 2020

Foods

View full text Add to dashboard Cite

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“…Other usual colorants used in cheese are carminic acid and ANC, paprika oleoresin, vegetable carbon, chlorophylls and chlorophyllin, and curcumin [ 80 ]. Saffron ( Crocus sativus L.) was used as a colorant for fresh ovine cheese starting from a concentrated extract (1000 mg/L) and added to 2 L pasteurized ovine milk [ 124 ]. No differences were found for all treatments regarding moisture, total protein, salt, and fat contents ( p > 0.05), saffron-added cheeses exhibited the lowest pH levels (4.13–4.36) and highest antioxidant capacity values (23.84–25.97% RSA).…”

Section: Technological Properties Of Natural Food Colorants In Foomentioning

confidence: 99%

Technological Applications of Natural Colorants in Food Systems: A Review

Luzardo-Ocampo

Ramírez‐Jiménez

Yañez

et al. 2021

Foods

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Natural colorants have emerged as an alternative to their synthetic counterparts due to an existing health concern of these later. Moreover, natural-food colorants are a renewable option providing health benefits and interesting technological and sensory attributes to the food systems containing them. Several sources of natural colorants have been explored aiming to deliver the required wide color range demanded by consumers. This review aimed to compare and discuss the technological applications of the main natural-food colorants into food system in the last six years, giving additional information about their extraction process. Although natural colorants are promising choices to replace synthetic ones, optimization of processing conditions, research on new sources, and new formulations to ensure stability are required to equate their properties to their synthetic counterparts.

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“…No sample reached the concentration of 5 log CFU/g that represents the threshold for the production of Staphylococcal enterotoxins . In the case of yeasts and molds which are related to off‐flavours and gassy appearance in fresh cheeses, the highest multiplication rate was observed in the SLO sample (6.6‐fold). The slowest multiplication occurred in the SP sample (4.7‐fold); however, in the first 5 days of storage, the lowest level of yeasts and molds was in the RO sample.…”

Section: Resultsmentioning

confidence: 98%

“…counts were intermediate during the first 5 days, between those in the RO and IT samples, respectively.Staphyloccociwere present in the fresh cheese sample below 1 log CFU/g and showed the greatest increase during storage in the SP sample (3.8-fold) and the lowest in the SLO sample (3.1-fold). No sample reached the concentration of 5 log CFU/g that represents the threshold for the production of Staphylococcal enterotoxins.26 In the case of yeasts and molds which are related to off-flavours and gassy appearance in fresh cheeses,27 the highest multiplication rate was observed in the SLO sample (6.6-fold). The slowest multiplication occurred in the SP sample (4.7-fold); however, in the first 5 days of storage, the lowest level of yeasts and molds was in the RO sample.…”

mentioning

confidence: 99%

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

et al. 2019

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Ricotta is a highly perishable cheese of which shelf‐life is strongly influenced by the properties of packages in which it is stored. Four plastic packages currently in use in Italy (IT), Romania (RO), Slovenia (SLO), and Spain (SP) are characterized in term of structure, barrier, and antimicrobial properties, and their efficiency in the ricotta storage at 4°C is assessed. Differential scanning calorimetry and Fourier‐transform infrared spectroscopy analysis indicate that the IT and SP packages are made of low‐density polyethylene and the RO and SLO packages consist of polyethylene and polyamide 6. Permeability to the water vapour and oxygen transmission rate vary as follows: IT>SLO > RO > SP and SP > IT>RO > SLO, respectively. The SP package expressed the highest antimicrobial inhibition whilst the IT package the lowest. The maximum amounts of volatile compounds in cheese were reached after 3 days in the IT and SP packages and after 6 days in the SLO and RO packages. The score 2.8 for cheese overall acceptability was exceeded after 7 days in the IT, RO, and SP packages and 6 days in the SLO package. Barrier properties of packages significantly influence the shelf‐life of ricotta. Low barrier properties resulted in high level of oxygen and water vapours inside the headspace of packages ultimately favour the microbial development. The simultaneous compliance of microbiological safety level and overall acceptability score gives ricotta a shelf‐life of 3 days in the IT, RO, and SP packages and 1 day in the SLO package.

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Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage

Cited by 31 publications

References 17 publications

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties

Technological Applications of Natural Colorants in Food Systems: A Review

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

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