Polyphenolic compounds as functional ingredients in cheese

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

“…2). Studies with petit suisse and cheese with antioxidant compounds have shown similar results regarding the wreaking of gel structure (Han et al 2011a;Pereira et al 2016). The samples showed a non-Newtonian behavior and the shear rate curves were modeled mathematically using the Herschel-Bulkley equation (Fangary et al 1999) obtaining the parameters presented in Table 3.…”

“…The structure of milk protein network is a result of noncovalent interactions, mainly, hydrophobic interactions between the side chains of the amino acids (Han et al 2011a). The addition of phenolic compounds in milk may induce interactions with the hydrophobic surface of milk protein, which would reduce hydrophobic interactions between the amino acid side chains.…”

Effect of polyphenolic ingredients on physical characteristics of cheese

“…Natural pigments such as red sorghum extract, grape anthocyanins and beet root betalains were added to the cheeses, and evaluated their physicochemical properties (Joseph & Akinyosoye, 1997;Prudencio, Prudêncio, Gris, Tomazi, & Bordignon-Luiz, 2008). Our previous result also evidenced that cheese products formulated with some polyphenolic compounds improved the antioxidant property and a high rate of polyphenolic compounds recuperation in cheese was observed (Han et al, 2011). Although the nutritional and biochemical properties of cheese products and polyphenolic compounds have been extensively studied, investigations on the effects of polyphenolic compounds on the physical or texture characteristics of cheese products have been relatively scarce.…”

The effect of the addition of selected phenolic acids on the rheological properties of heated solutions of whey proteins

“…The formation of edible fi lms composed of cross-links between ferulic acid or caffeic acid and porcine plasma protein (NUTHONG et al, 2009) was observed. The protein coagulation pattern (during the production of cheese curds) is modifi ed by the addition of homovanillic and tannic acids; moreover, the pH value of the cheese is signifi cantly reduced, while the gel formation rate is increased (HAN et al, 2011a). The curd moisture content decreases and the fi rmness and texture are not affected by the addition of polyphenolic compounds (tannic and homovanillic acids and various fl avonoids) to cheese products (HAN et al, 2011b).…”