The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

Pérez-Soto, Elizabeth; Cenobio-Galindo, Antonio de Jesús; Espino-Manzano, Salvador; Franco-Fernández, Melitón Jesús; Ludeña-Urquizo, Fanny Emma; Jiménez-Alvarado, Rubén; Zepeda-Velázquez, Andrea Paloma; Campos‐Montiel, Rafael G.

doi:10.3390/molecules26082170

Cited by 17 publications

(20 citation statements)

References 51 publications

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“…This result confirmed the well-known antioxidant properties of citrus EOs [ 69 ], mainly due to their components such as terpenes and phenolic compounds. For this reason, citrus EOs are commonly incorporated into foods to prevent oxidation, to increase the shelf life and to provide health benefits [ 70 ]. However, the total polyphenols content did not differ significantly among the experimental and control productions.…”

Section: Resultsmentioning

confidence: 99%

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

et al. 2022

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The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) around 109 CFU/g, indicating that citrus EOs did not negatively influence the starter evolution. The addition of citrus EOs did not determine significant variations for dry matter, fat and protein percentages but increased the antioxidant capacity of all the experimental cheeses of about 50% in comparison to the control trial. The citrus EOs impacted cheese VOCs, especially for terpene class (limonene, β-pinene, myrcene, carene, linalool and α-terpineol). The sensory evaluation showed that cheeses enriched with 100 µL/L of citrus EOs were mostly appreciated by the panelists.

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Section: Resultsmentioning

confidence: 99%

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

et al. 2022

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“…The hardness, cohesiveness, chewiness, springiness, and resilience values of the cheese samples were in the ranges of 95.40-150.51 g, 0.25-0.32, 92.32-95.43 g/mm, 6.990-6.995 mm, and 0.07-0.08 mm, respectively. Shamsia and El-Ghannam (2017), and El-Batawy and Soliman (2017) also reported a significant increase in the hardness of ricotta cheese during the storage period Pérez-Soto et al (2021). found that the addition of Opuntia oligacantha microcapsule and nano-emulsion to fresh cheese reduced the hardness and chewiness of cheeses compared to control, but did not have an effect on elasticity and cohesiveness parameters.…”

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confidence: 95%

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

Azarashkan

Motamedzadegan

Ghorbani‐HasanSaraei

et al. 2022

Food Science & Nutrition

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This study aimed to produce the functional ricotta cheese using broccoli sprouts extract (BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties. The BSE nano‐liposome was nano‐encapsulated into basil seed gum (BSG) and was incorporated into the ricotta cheese formulation in two forms of free and nano‐capsules in two levels of 3% and 5% w/w. The measurements were conducted during a 15‐day storage period at 4–6°C. The results showed that the titratable acidity, hardness, and chewiness of cheeses were increased and the pH, moisture, total phenol content (TPC), and antioxidant activity were decreased (p < .05). With the addition of BSE concentration, the TPC and antioxidant activity increased significantly (p < .05) and applying the nano‐encapsulation method for BSE led to better preservation of bioactive compounds. Based on the rheological results, viscoelastic solid behavior and a weak gel were observed in all cheese samples. The results of sensory evaluation demonstrated that cheeses containing free extract had lower flavor and overall acceptability scores than other samples, which indicates that the nano‐encapsulation covered the undesirable flavor of the BSE. Generally, during the 15‐day cold storage period, the highest sensory acceptance and functional activity were related to the samples containing nano‐encapsulated BSE, especially at the 5% level.

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“…The color itself is one of the first quality attributes on the basis of which the consumer assesses the acceptability of a product [ 7 ]. According to Pérez-Soto et al [ 40 ], the addition of bioactive compounds may affect the hardness of cheeses, but it has no effect on elasticity, firmness, and chewiness. However, it depends on the type of cheese.…”

Section: Resultsmentioning

confidence: 99%

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

et al. 2022

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The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses.

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The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

Cited by 17 publications

References 51 publications

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese

Investigation of the physicochemical, antioxidant, rheological, and sensory properties of ricotta cheese enriched with free and nano‐encapsulated broccoli sprout extract

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

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