Can lutein replace annatto in the manufacture of Prato cheese?

Sobral, Denise; Costa, Renata Golin Bueno; Machado, Gisela Magalhães; Paula, Júnio César Jacinto de; Teodoro, Vanessa Aglaê Martins; Nunes, Natália Moreira; Pires, Ana Clarissa dos Santos; Pinto, Maximiliano Soares

doi:10.1016/j.lwt.2015.12.051

Cited by 37 publications

(18 citation statements)

References 24 publications

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“…Antioxidant activity of the drinks was approximately 0.10µM Trolox·g -1 . Similar values were reported by SOBRAL et al (2016) on evaluating the antioxidant activity of a cheese dish supplemented with 16 and 32mg·L -1 lutein powder, which provided antioxidant activities of 0.10 and 0.24µM Trolox·g -1 , respectively.…”

Section: Physicochemical Properties and Antioxidant Activitysupporting

confidence: 86%

Beverages formulated with whey protein and added lutein

et al. 2017

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This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.

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Section: Physicochemical Properties and Antioxidant Activitysupporting

confidence: 86%

Beverages formulated with whey protein and added lutein

et al. 2017

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“…Sobral et al . (), while studying the evolution of colour in Prato cheeses (coloured with annatto), determined inferior L* (≈68), similar a* (≈8) and higher b* (≈40) values when compared with the present study, after 60 days of ripening. The authors indicated that the cheese samples became darker, probably due to water evaporation, during maturation.…”

Section: Resultssupporting

confidence: 52%

Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Bonilla

Sobral

2018

Int J of Food Sci Tech

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The objective of this study was to produce edible gelatin-chitosan blended films containing Boldo extract, and then they were applied on sliced Prato cheese. Colour, pH, moisture and fat content parameters and antioxidant and antimicrobial activity were assessed, during storage at 4°C up to 10 days. The films did not provoke changes in fat content and pH (P < 0.05). Boldo extract incorporation in blended films (GEL50:CH50+ B) enabled significant protection against oxidation when compared with the control sample, and it did not allow psychrotrophic microorganism growth, and a considerably low development of coliforms was shown in sliced Prato cheese samples.

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“…Sample dilution in 95% ethanol and extraction with acetone and petroleum ether. Evaporation and reconstitution [44] Lutein Extraction with organic solvent (isopropanol), centrifugation and supernatant extracted with hexane [45] Astaxanthin Extraction with ethyl acetate, filtration [46] Crocetin, Crocin Dilution in DMSO [47]…”

Section: -Deoxyanthocyanidinsmentioning

confidence: 99%

Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

Ntrallou

Gika

Tsochatzis

2020

Foods

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Color additives are widely used by the food industry to enhance the appearance, as well as the nutritional properties of a food product. However, some of these substances may pose a potential risk to human health, especially if they are consumed excessively and are regulated, giving great importance to their determination. Several matrix-dependent methods have been developed and applied to determine food colorants, by employing different analytical techniques along with appropriate sample preparation protocols. Major techniques applied for their determination are chromatography with spectophotometricdetectors and spectrophotometry, while sample preparation procedures greatly depend on the food matrix. In this review these methods are presented, covering the advancements of existing methodologies applied over the last decade.

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Can lutein replace annatto in the manufacture of Prato cheese?

Cited by 37 publications

References 24 publications

Beverages formulated with whey protein and added lutein

Beverages formulated with whey protein and added lutein

Gelatin‐chitosan edible film activated with Boldo extract for improving microbiological and antioxidant stability of sliced Prato cheese

Analytical and Sample Preparation Techniques for the Determination of Food Colorants in Food Matrices

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