No abstract

Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to evaluate the effect of administrating LP-PCS on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats. Consequently, 4 LP-PCS cheeses were manufactured using plant polysaccharides (PP), milk fat globule membrane (MFGM), milk protein concentrate (MPC), or sodium citrate (CIT) as alternatives to commercial emulsifiers. Cheeses coded as PP-, MFGM-, MPC-and CIT-cheese. Besides, cheese with commercial emulsifier was manufactured and served as control (CONT). The experiment lasted for 8 weeks. Results revealed that DF treatment led to significant damage in liver and kidney functions. Both PP-and MFGM-cheeses appeared to have a protective effect against the side effects induced by DF treatment. The protective effect was evident as animals administrated such cheese had biochemical parameters and renal histopathological structure similar to those of healthy animals. In conclusion, the results presented in this study indicated promising protective effects of PP-and MFGM-cheeses against hepatic and renal damages induced by diclofenac administration in rats. Thus, it could be recommended to use PP or MFGM as an efficient replacer to commercial emulsifiers usually used in the production of processed cheese spread.

Traditional emulsifying salts used in processed cheesemaking contain high concentrations of sodium and phosphorus, which may represent a health threat to some individuals, especially those with chronic kidney and liver diseases. Therefore, it is urgent to search for safe alternatives to commercial phosphate-containing emulsifiers to be used in the manufacture of low-phosphorus processed cheese spread (LP-PCS). Thereby, the present study was undertaken to -Produce low-phosphorus processed cheese spread using natural alternatives to phosphate emulsifying salts, and -Evaluate the effect of administrating low-phosphorus processed cheese spread on renal and liver functions and kidney histopathological examination in diclofenac (DF)-treated rats. This study compromised of 3 sets of experiments as follows: 1-Selection of suitable concentrations for some alternatives to emulsifying salts containing phosphorous, 2-Effect of selected concentrations of alternatives to emulsifying salts containing phosphorous on the overall quality of LP-PCS, and 3-In vivo evaluation of processed cheese spreads on liver and renal functions. First set: Selection of suitable concentrations for some alternatives to emulsifying salts containing phosphorous Milk protein concentrate (MPC), milk fat globule membrane (MFGM), plant polysaccharides (PP, extracted from Jew's-mallow stems) and sodium citrate (CIT) were examined as possible replacers for commercial emulsifier salts used commonly in processed cheese spread production. Twenty blends of processed cheese spreads with different replacement ratios of commercial emulsifier salts (20, 40, 60, 80 and 100%) with each replacer were formulated and subjected to gross chemical composition and sensory assessments. Results revealed that:-The pH values decreased slightly (P ≤ 0.05) with an increase in the replacement ratios of emulsifier replacers in all treatments compared to the control, where the values ranged from 5.60 to 5.71.-Fat contents in samples emulsified with MFGM and MPC were higher (P ≤ 0.05) compared with that of control cheese. The increment in fat content was relative to the ratio of replacement of commercial emulsifier. However, no significant changes in fat content found among cheese samples emulsified with PP and CIT, in comparison to control cheese.-Fat/dry matter ratio decreased (P ≤ 0.05) as the replacement ratio of commercial emulsifier increased, except for cheeses emulsified with sodium citrate, which was similar to the control cheese. Replacement of commercial emulsifier with PP had the highest reduction in the fat/dry matter ratio, followed by cheeses fully emulsified (100%) with MPC or MFGM.-There were no significant changes in the salt content among cheeses.-For sensory assessments, results revealed that cheese samples in which commercial emulsifier replaced entirely with MFGM or CIT or up to 80% with MPC or with 60% PP had final scores in all sensorial attributes. Second set: Effect of selected concentrations of alternatives to emulsifying salts containing phosphorous on th...