Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese

Ramírez‐Rivas, Ivette Karina; Gutiérrez‐Méndez, Néstor; Rentería‐Monterrubio, Ana Luisa; Sánchez‐Vega, Rogelio; Tirado‐Gallegos, Juan Manuel; Santellano‐Estrada, Eduardo; Arévalos-Sánchez, Martha María; Chávez‐Martínez, América

doi:10.3390/foods11091264

Cited by 6 publications

(4 citation statements)

References 59 publications

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“…It is possible that a considerable amount of un‐agglomerated protein or smaller aggregates were lost during the filtration process (Ramírez‐Rivas et al . 2022). Meanwhile, HIUS and heat combination mediates a WP unfolding in SW and AW, making them more accessible to MCC binding through the formation of k‐CN/denatured β‐LG complexes (Lappa et al .…”

Section: Resultsmentioning

confidence: 99%

“…Whey Ricotta cheeses were recovered using cloth filters and drained overnight (4°C), vacuum‐packed in plastic bags and kept under refrigeration (~3°C) until further analysis (Ramírez‐Rivas et al . 2022). A completely randomised design was implemented with whey treatment (WRC1 to WRC6) as the independent variable; dependent variables (yield, colour, M/C, instrumental textural parameters) are described below.…”

Section: Methodsmentioning

confidence: 99%

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Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

Vargas,

Ruiz‐López,

Amador‐Espejo

et al. 2024

Int J of Dairy Tech

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The influence of high‐intensity ultrasound (E = 42.2 W*s/mL) and coprecipitation processes with micellar casein concentrate (0.5, 1.5% w/w) on improving whey protein recovery during Ricotta cheese elaboration was evaluated. Acid and sweet whey were used. Whey treatment (control, ultrasonicated whey, coprecipitation process and ultrasonication + coprecipitation) was used as the independent variable in a completely randomised design. Since neither acidification nor pH adjustment was required, sonication reduced processing time (~6.6%). Coprecipitation (1.5%) enhanced the cheese yield generating textural defects. Softer textures were obtained by using ultrasonication and coprecipitation, suggesting the possibility of producing ricotta cheeses with higher yields and unique technological features.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

Vargas,

Ruiz‐López,

Amador‐Espejo

et al. 2024

Int J of Dairy Tech

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“…The highest antioxidant activity was found on the first day of vacuum packaging, at a 1% NaCl concentration, and decreased with the increasing storage time. The highest ACE inhibitor activity and peptide concentration were also found on the seventh day of vacuum packaging with no added salt or 1% NaCl [132]. In another study in which the effect of storage time on bioactive peptides in cheeses was evaluated, an increase in the amount of some bioactive peptides in cheeses occurred in long storage times.…”

Section: Cheesementioning

confidence: 94%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.

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“…Lor cheese with added rosemary and packed under MAP conditions had the highest proteolytic activity during storage, parallel with the antioxidant activity of the sample (p<0.05). It is known that one of the biological activities formed by bioactive peptides during proteolysis is the antioxidant activity resulting from the hydrolysis of serum proteins ( 46 , 47 ).…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

Ünal,

Akyıl,

Akalın

2024

Food Technol. Biotechnol. (Online)

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Research background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties. Experimental approach. In the present study, oregano (Origanum onites) or rosemary (Rosmarinus officinalis) was added to probiotic whey cheese (lor) containing Lactobacillus acidophilus La-5 and Bifidobacterium lactis Bb-12 under modified atmosphere packaging (MAP) (80 % CO2 and 20 % N2) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined. Results and conclusions. The addition of herbs did not negatively affect the viable counts of B. lactis and L. acidophilus, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of B. lactis and L. acidophilus in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese. Novelty and scientific contribution. This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.

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Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese

Cited by 6 publications

References 59 publications

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

Use of high‐intensity ultrasound and micellar casein concentrate addition for improving whey Ricotta cheese production

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging

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