Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese

Khan, Awais; Nadeem, Muhammad; Imran, Muhammad; Gulzar, Nabila; Ahmad, Muhammad Haseeb; Tayyab, Muhammad; Rahim, Muhammad Abdul; Awuchi, Chinaza Godswill

doi:10.1080/10942912.2022.2130356

Cited by 8 publications

(8 citation statements)

References 45 publications

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“…Most of lipolysis during the ripening phase of cheddar cheese is induced by starter bacteria. Khan et al (2022) studied the impact of ripening on fatty acid composition of cheddar cheese, it was reported that ripening induced major changes in fatty acid composition of cheddar cheese. Batool et al (2018a , b) monitored the effect of 42 days ripening period on fatty acid composition of cheddar cheese, fresh and 42 days old cheeses had different fatty acid composition ( Ullah et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

“…Increased awareness metabolic diseases, nutrition, transition in lifestyles and availability of wide range of functional foods has reduced in the consumption of dairy products all over the word. Food scientists and technologists have not only developed new but also converted the traditional foods to functional foods ( Khan et al, 2022 ). In this study, an effort was made to develop cheddar-type cheese using buttermilk having different fat contents as a substrate as it is a good source of vitamin A and E. Vitamins belong to the group of organic compounds and perform several physiologically important functions in human body.…”

Section: Resultsmentioning

confidence: 99%

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Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Asif,

Nadeem,

Imran

et al. 2023

Front. Microbiol.

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Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC–MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography–mass spectrometry (GC–MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Asif,

Nadeem,

Imran

et al. 2023

Front. Microbiol.

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“…Other bacteria such as LAB, Bifidobacterium, and Propionibacterium proved to efficiently synthesize CLA [33]. Among LAB, Lactobacillus strains and in particular L. plantarum have a high capacity to produce CLA [34,42,43,[75][76][77].…”

Section: Microbial Biosynthesis Of Clamentioning

confidence: 99%

“…Among LAB, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) have been identified as the most efficient CLA-producers among food-derived LAB [42,43].…”

Section: Introductionmentioning

confidence: 99%

Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

Iorizzo,

Di Martino,

Letizia

et al. 2024

Preprint

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The term Conjugated Linoleic Acid (CLA) refers generically to a class of positional and geometric conjugated dienoic isomers of linoleic acid. Among the isomers of linoleic acid cis9, trans11-CLA (c9, t11-CLA) and trans10, cis12-CLA (t10, c12-CLA) are found to be bio-logically active isomers, and they occur naturally in milk, dairy products and meat from ruminants. In addition, some vegetables and some sea-foods have also been reported to contain CLA. Although the CLA levels in these natural sources are insufficient to confer the essential health benefits, anti-carcinogenic or anti-cancer effects are of current interest. In the rumen, CLA is an intermediate of isomerization and the biohydrogenation process of linoleic acid to stearic acid conducted by ruminal microorganisms. In addition to rumen bacteria, some other bacteria, such as Propionibacterium, Bifidobacterium and some lactic acid bacteria (LAB) are also capable of producing CLA. In this regard, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) has demon-strated the ability to produce CLA isomers from linoleic acid by multiple enzymatic activi-ties, including hydration, dehydration, and isomerization. L. plantarum is one of the most versatile species of LAB and the bacterium is widely used in the food industry as a micro-bial food culture. The studies reviewed in this article reveal how, in the production of some fermented foods, the use of appropriate strains of L. plantarum, as a starter or additional culture, can be considered a critical factor in the design of new CLA-enriched functional foods.

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“…Harm reduction infused into community-based initiatives have been shown to help many with the prevalence of drug abuse and use of NPS. Many community-based initiatives used in many other intervention measures can also be employed to tackle excess use and abuse of NPS [235][236][237][238][239][240]. Fasakin et al [241], Corazza et al, [242], and Johansen et al…”

Section: Community-based Initiatives To Combat Nps and Harm Reduction...mentioning

confidence: 99%

New Psychoactive Substances: Major Groups, Laboratory Testing Challenges, Public Health Concerns, and Community-Based Solutions

Awuchi

Aja

Mitaki

et al. 2023

Journal of Chemistry

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Across communities worldwide, various new psychoactive substances (NPSs) continue to emerge, which worsens the challenges to global mental health, drug rules, and public health risks, as well as combats their usage. Specifically, the vast number of NPSs that are currently available, coupled with the rate at which new ones emerge worldwide, increasingly challenges both forensic and clinical testing strategies. The well-established NPS detection techniques include immunoassays, colorimetric tests, mass spectrometric techniques, chromatographic techniques, and hyphenated types. Nonetheless, mitigating drug abuse and NPS usage is achievable through extensive community-based initiatives, with increased focus on harm reduction. Clinically validated and reliable testing of NPS from human samples, along with community-driven solution, such as harm reduction, will be of great importance, especially in combating their prevalence and the use of other illicit synthetic substances. There is a need for continued literature synthesis to reiterate the importance of NPS, given the continuous emergence of illicit substances in the recent years. All these are discussed in this overview, as we performed another look into NPS, from differentiating the major groups and identifying with laboratory testing challenges to community-based initiatives.

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Impact of safflower oil derived conjugated linoleic acid supplementation on fatty acids profile, lipolysis and sensory properties of cheddar cheese

Cited by 8 publications

References 45 publications

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese

Production of Conjugated Linoleic Acid (CLA) by <em>Lactiplantibacillus plantarum</em>: A Review With Emphasis on Fermented Foods

New Psychoactive Substances: Major Groups, Laboratory Testing Challenges, Public Health Concerns, and Community-Based Solutions

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