Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

Moreira, Rodrigo V.; Costa, Marion Pereira da; Lima, Rayssa S.; Castro, Vinícius Silva; Mutz, Yhan S.; Rosario, Anisio Iuri Lima dos Santos; Delgado, K. F.; Mano, Sérgio Borges; Conté-Júnior, Carlos Adam

doi:10.1016/j.lwt.2021.111523

Cited by 6 publications

(4 citation statements)

References 49 publications

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“…In contrast, the extract slightly reduced this viability for vacuum treatment combined with UV-C. Therefore, adding extract did not seem to negatively influence the lactic acid culture over the storage period of raw milk cheeses, corroborating our previous studies ( 25 , 26 ).…”

Section: Resultssupporting

confidence: 89%

“…Pequi ( Caryocar brasiliense ) is a native fruit from Brazil whose extract presents antimicrobial activity against spoilage and pathogenic bacteria, mainly attributed to polyphenol, terpenes, and flavonoid compounds ( 24 ). Besides, in previous studies performed by our research group, the pequi waste extract (PWE) was demonstrated to be a promising alternative as a preservative method for fresh goat cheese elaborated with pasteurized milk ( 25 , 26 ). Additionally, pequi waste extract has some advantages regarding UV-C and vacuum treatments, such as penetrating the entire cheese sample since it is added during cheesemaking and has an antimicrobial effect against both anaerobic and aerobic bacteria, as previously shown ( 27 ).…”

Section: Introductionmentioning

confidence: 99%

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Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

et al. 2022

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The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count’s reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

et al. 2022

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“…Lately, natural antioxidants obtained mainly from plant, fruit, and vegetable extracts have been an alternative to minimize the consumption of synthetic antioxidant actives and ensure food safety (Bruni et al., 2020b; Hanani et al., 2019; Kadam et al., 2021). These natural molecules are biocompatible, biodegradable, antimicrobial, and readily available in the environment and may have numerous applications in food (Moreira et al., 2021; Rangaraj et al., 2021). The most commonly used natural antioxidant compounds in food and packaging materials include EOs, vitamins, carotenoids, and polyphenols (Figure 4).…”

Section: Overview Of Natural Antioxidants Applied In Nanocompositesmentioning

confidence: 99%

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Vieira

Carvalho

Conté-Júnior

2022

Comp Rev Food Sci Food Safe

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Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent

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“…The effect of the preservation method on textural characteristics in terms of hardness, cohesiveness, gumminess, and chewiness on dairy products such as different types of cheese is one of the important criteria while suggesting the preservation method as an alternative to traditional one. Moreira et al (2021) reported that UV‐C radiation maintained the instrumental hardness of the goat cheese compared to non‐irradiated. In addition to this, UV‐C‐treated cheese samples showed higher hardness value compared to non‐treated ones until 15th day of storage.…”

Section: Rheological Propertiesmentioning

confidence: 99%

Evaluation of the impact of UV radiation on rheological and textural properties of food

Pandiselvam

Gök

Yüksel

et al. 2022

Journal of Texture Studies

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Demand for healthy, safe, and high‐quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques such as UV light. UV‐C light (200–280 nm) radiation is an emerging technology for the disinfection of pathogen microorganisms, increasing the shelf life of foods, and used for pasteurization, surface sterilization, cleaning of equipment and water, and so on. Sensory perceptions of foods are effective on the consumer choice, acceptability, and consumption of foods. Rheology term, which also includes texture and mouthfeel, is primarily important for sensory perception, processing of foods, and shelf stability. Therefore, the determination of the effect of different processing methods on the textural and rheological properties of the food products is important. Rheological and textural changes generally occur in the surface of UV‐C‐irradiated samples due to the low penetration of UV‐C light. The UV light treatment may cause internal disruption of cell membranes, which in turn cause loss of turgidity, weaken the cell walls, and contraction of tissues, which are related to the changes in the textural and rheological properties of foods. The present review focuses on the effect of UV‐C radiation on the rheology and textural properties of food products.

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Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

Cited by 6 publications

References 49 publications

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Evaluation of the impact of UV radiation on rheological and textural properties of food

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