Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Markey, Oonagh; Souroullas, Kallis; Fagan, Colette C.; Kliem, Kirsty E.; Vasilopoulou, Dafni; Jackson, Kim G.; Humphries, D. J.; Grandison, Alistair S.; Givens, D.I.; Lovegrove, Julie A.; Methven, Lisa

doi:10.3168/jds.2016-12057

Cited by 23 publications

(17 citation statements)

References 40 publications

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“…In general, the values obtained for fatty acids were slightly different to those mentioned in literature [4], for monounsaturated fatty acids (63.4%), being palmitoleic acid (C16:1, n-7) the main compound, followed by saturated fatty acids (30.7%) with myristic acid (C14:0) as the major compound, and polyunsaturated fatty acid with linoleic acid (C18:2, n-6) as the main compound [4]. Moreover, MUFA and PUFA had a beneficial effect on plasma lipid markers of cardiovascular disease risk and hypocholesterolemic potential comparing to SFA [18,19]. In particular, Oleic acid has the capacity to decrease low-density lipoprotein (LDL) levels in blood, decrease blood pressure, suppress tumergenesis and ameliorate inflammatory diseases [20,21].…”

Section: Resultsmentioning

confidence: 99%

Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization

Souilem

Días

Barros

et al. 2018

Plant Foods Hum Nutr

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Fruits are one of the most promising food matrices and they have been explored in the discovery of new natural and safer bioactive compounds. Carissa macrocarpa (Eckl.) A. DC. fruits are widely consumed in African countries for the preparation of traditional foodstuff, but also for their beneficially health effects. Thus, as the authors' best knowledge there are no studies on the chemical and bioactive characterization of these fruits. Therefore, fruits of C. macrocarpa from Tunisia were chemically characterized regarding their nutritional value and bioactive compounds. Furthermore, the hydroethanolic extract of these fruits was evaluated regarding its bioactive properties. The fruit powder sample showed high amounts of sugars and polyunsaturated fatty acids (PUFA). The organic acids and tocopherols' profiles revealed the presence of five organic acids and two tocopherol isoforms, being quinic acid and α-tocopherol the most abundant. The hydroethanolic extract of the fruits presented high antioxidant, cytotoxic, anti-inflammatory, and antibacterial properties, showing activity against all the bacterial strains studied, also inhibiting the cell growth of all the tested tumor cell lines, with the exception of HepG2, and did not reveal toxicity for the non-tumor cells PLP2. Therefore, the fruits of C. macrocarpa could be included in a daily basis diet as a source of high nutritional quality compounds with high bioactive potential.

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Section: Resultsmentioning

confidence: 99%

Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization

Souilem

Días

Barros

et al. 2018

Plant Foods Hum Nutr

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“…Other methods to reduce SFA include the alteration of the animal’s diet to include additional PUFA and monounsaturated fatty acids (MUFA), which replaces the SFA in the milk [ 4 , 57 ]. Initiatives include the supplementation of the bovine diet with an oleic acid-rich diet, through the addition of marine oils, plant oil and oilseeds as a novel means to reduce the intake of SFA [ 58 ]. In a recent study plant oils were supplemented to a grass silage-based bovine diet, which managed to reduce ruminal CH 4 emission and milk saturated fatty acids but also increased the proportion of unsaturated fatty acids and total conjugated linoleic acid within the milk [ 59 ], thus possibly creating a feed that sustainably improves the lipid profile of the milk.…”

Section: Saturated Fat Cholesterol and Dairy Productsmentioning

confidence: 99%

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Lordan

Τσούπρας

Mitra³

2018

Foods

219

137

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Cardiovascular diseases (CVD) remain a major cause of death and morbidity globally and diet plays a crucial role in the disease prevention and pathology. The negative perception of dairy fats stems from the effort to reduce dietary saturated fatty acid (SFA) intake due to their association with increased cholesterol levels upon consumption and the increased risk of CVD development. Institutions that set dietary guidelines have approached dairy products with negative bias and used poor scientific data in the past. As a result, the consumption of dairy products was considered detrimental to our cardiovascular health. In western societies, dietary trends indicate that generally there is a reduction of full-fat dairy product consumption and increased low-fat dairy consumption. However, recent research and meta-analyses have demonstrated the benefits of full-fat dairy consumption, based on higher bioavailability of high-value nutrients and anti-inflammatory properties. In this review, the relationship between dairy consumption, cardiometabolic risk factors and the incidence of cardiovascular diseases are discussed. Functional dairy foods and the health implications of dairy alternatives are also considered. In general, evidence suggests that milk has a neutral effect on cardiovascular outcomes but fermented dairy products, such as yoghurt, kefir and cheese may have a positive or neutral effect. Particular focus is placed on the effects of the lipid content on cardiovascular health.

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“…Pecorino cheeses were also evaluated for consumer liking [30] by 100 consumers balanced for sex with an average age of 40 years. Each participant evaluated four rind-free 1 cm 3 cheese cubes (2 seasons by 2 replications).…”

Section: Sensory Analysis and Consumer Liking Of Pecorino Cheesementioning

confidence: 99%

“…For each sample, consumers expressed an overall liking and a liking according to the following sensory inputs: appearance, texture, and taste/flavor. Consumers rated their liking on a hedonic scale ranging from "extremely unpleasant" (1) to "extremely pleasant" (9) with a central point (5) matching "neither unpleasant nor pleasant" [30].…”

Section: Sensory Analysis and Consumer Liking Of Pecorino Cheesementioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

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Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Cited by 23 publications

References 40 publications

Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization

Amantagula Fruit (Carissa macrocarpa (Eckl.) A.DC.): Nutritional and Phytochemical Characterization

Dairy Fats and Cardiovascular Disease: Do We Really Need to Be Concerned?

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

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