Influence of Zinc Feeding on Nutritional Quality, Oxidative Stability and Volatile Profile of Fresh and Ripened Ewes’ Milk Cheese

Martino, Camillo; Ianni, Andrea; Grotta, Lisa; Pomilio, Francesco; Martino, Giuseppe

doi:10.3390/foods8120656

Cited by 11 publications

(14 citation statements)

References 36 publications

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“…In addition, samples of Pecorino cheese matured for 90 days showed an increase in concentration of two ethyl esters, specifically ethyl butanoate and ethyl hexanoate. In this case a slight but still significant reduction in concentration of ethyl octanoate was also reported [40].…”

Section: Esterssupporting

confidence: 67%

“…90-day ripened Pecorino cheese ↑ Hexanal [40] Organic selenium (Friesian cows) 30-day ripened Caciotta cheese ↓ Hexanal ↓ Heptanal [41] Lactones Organic zinc (Friesian cows) 120-day ripened Caciocavallo cheese…”

Section: Major Volatile Flavor Compounds Found In Ripened Cheese and mentioning

confidence: 99%

“…Recently, the enrichment of the ruminant diet with trace elements, such as zinc and selenium, resulted effective in inducing in milk, and consequently in cheese, an increase in concentration of PUFAs [39][40][41]. With regard to zinc, the authors specifically observed an increase in desaturation of stearic acid, and this finding was at least in part attributed to the role of zinc as a cofactor for a protease involved in the expression of stearoyl coenzyme A desaturase (SCD) in the mammary gland.…”

Section: Aldehydesmentioning

confidence: 99%

“…Although no differences were found in the total aldehyde content, interesting differences were observed at the level of individual compounds. The dietary zinc supplementation induced a significant increase in concentration of nonanal and hexanal in 120-day ripened Caciocavallo cheese and in 90-day ripened Pecorino cheese, respectively [39,40], whereas the selenium supplementation administered to Friesian cows was effective in inducing a decrease in hexanal and heptanal in samples of 30-day ripened Caciotta cheese [41]. Therefore, in light of what has been reported, dietary zinc enrichment seems to induce a better effect on the aromatic properties of ripened dairy products, since nonanal and hexanal, unlike other aldehydes, are commonly associated with pleasant herbal and slightly fruity notes [28].…”

Section: Aldehydesmentioning

confidence: 99%

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Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

et al. 2020

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Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.

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Section: Esterssupporting

confidence: 67%

Section: Major Volatile Flavor Compounds Found In Ripened Cheese and mentioning

confidence: 99%

Section: Aldehydesmentioning

confidence: 99%

Section: Aldehydesmentioning

confidence: 99%

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Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

et al. 2020

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“…Ianni et al [93] investigated this aspect by monitoring the extent of the oxidative damage in fresh and ripened cheeses through the evaluation thiobarbituric acid-reactive substances (TBARS), a method that uses the malondialdehyde (MDA) as marker of oxidative damage [107][108][109]. After 3 days from the cheese-making, the cheese obtained from cows fed the GP supplementation showed similar MDA values in comparison with cheese samples deriving from the control group.…”

Section: Oxidative Stability Of Ripened Dairy Productsmentioning

confidence: 99%

Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products

Ianni

Martino

2020

Foods

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Grape pomace (GP) is the main solid by-product of winemaking and represents a rich source of potent bioactive compounds which could display a wide range of beneficial effects in human health for their association with reduced risk of several chronic diseases. Several studies have proposed the use of GP as a macro-ingredient to obtain economically worthwhile animal feedstuffs naturally enriched by polyphenols and dietary fibers. Moreover, the research carried out in this field in the last two decades evidences the ability of GP to induce beneficial effects in cow milk and its derived dairy products. First of all, a general increase in concentration of polyunsaturated fatty acids (PUFA) was observed, and this could be considered the reflection of the high content of these compounds in the by-product. Furthermore, an improvement in the oxidative stability of dairy products was observed, presumably as a direct consequence of the high content of bioactive compounds in GP that are credited with high and well-characterized antioxidant functions. Last but not least, particularly in ripened cheeses, volatile compounds (VOCs) were identified, arising both from lipolytic and proteolytic processes and commonly associated with pleasant aromatic notes. In conclusion, the GP introduction in the diet of lactating cows made it possible to obtain dairy products characterized by improved nutritional properties and high health functionality. Furthermore, the presumable improvement of organoleptic properties seems to be effective in contributing to an increase in the consumer acceptability of the novel products. This review aims to evaluate the effect of the dietary GP supplementation on the quality of milk and dairy products deriving from lactating dairy cows.

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