Microstructure of a Model Fresh Cheese and Bioaccessibility of Vitamin D3 Using In Vitro Digestion

Abstract

In this study, the effect of a composition (protein to fat (P/F) ratio) and a processing condition (homogenization pressure for emulsification of cheese milk) on the texture, microstructure, and bioaccessibility of vitamin D3 of a model acid coagulated fresh cheese was evaluated. It was hypothesized that increasing P/F ratios (0.9, 1.3, 1.7, and 2) and homogenization pressures (17, 50, 75, and 150 MPa) will decrease the particle size of the cheese milk emulsion. The decreased emulsion particle size will result in a more rigid and elastic cheese matrix with smaller pore sizes, with an increased interfacial surface area of fat particles, which will then improve the bioaccessibility of vitamin D3. The P/F ratio exhibited a positive impact on the texture in a large deformation analysis. On the other hand, the effect of the P/F ratio and homogenization pressure was not significant on rheological properties of the cheese using a small deformation by means of a frequency sweep test, nor the porosity determined by environmental scanning electron microscopy (ESEM). These results suggested that the modification of the microstructure of acid coagulated fresh cheeses required other variables than P/F ratio and homogenization pressure probably due to a compression step after curd formation. Interestingly, the bioaccessibility of vitamin D3 measured by in vitro digestion was reduced as P/F ratio and homogenization pressure increased, which may indicate a reinforced protein–protein interaction that affected protein hydrolysis.

Impact of Cooking Preparation on In Vitro Digestion of Eggs Simulating Some Gastrointestinal Alterations in Elders

“… 25 Besides, 5 g of samples was subjected to saponification and extraction of vitamins A (retinol) and D3 (cholecalciferol) according to the protocol published by Castaneda and Lee. 26 Both liposoluble vitamins were separated by chromatography (RP-HPLC) and detected at 265 and 325 nm for vitamin D3 and vitamin A, respectively. 27 Additionally, cold lipid extraction was performed to analyze the egg lipid profile by means of proton nuclear magnetic resonance ( 1 H NMR) (Bruker, model 400/R), according to Nieva-Echevarría et al 28 The molar percentages of triglycerides (TG), diglycerides (1,2-DG and 1,3-DG), monoglycerides (1-MG and 2-MG), and free fatty acids (FFA) were determined in the samples.…”

Vitamin D Incorporation in Foods: Formulation Strategies, Stability, and Bioaccessibility as Affected by the Food Matrix

“…The free form of vitamin D 3 has likely been incorporated in the food matrices evaluated in some in vivo studies, although this is not specifically indicated [ 19 , 20 , 23 , 24 ]. Free vitamin D 3 has also been used in various in vitro studies [ 27 , 28 , 29 , 30 , 31 , 32 , 33 ], while free vitamin D 2 has been considered in only a few in vitro studies [ 31 ].…”

“…Conversely, when water-dispersible vitamin D 3 was added to reduced-fat milk (0.78%, w / w ), and further processed to Cheddar cheese, the recovery yield was only 55% [ 35 ]. Low recovery of vitamin D 3 , equal to 50%, was also observed upon the application of a model cheese-making process, based on heat-induced coagulation at 82 °C in the presence of calcium chloride, regardless of the pressure applied (17–150 MPa) or the protein-to-fat ratio (0.9–2) [ 32 ]. During storage, vitamin D 3′ s stability was high for up to 1 year in both full-fat and reduced-fat cheese [ 35 ].…”

“…In fact, in cheese matrices, aggregated casein micelles create a microstructural network with entrapped solid fat globules and serum, and their digestion is directly related to cheese microstructure [ 83 ]. Detailed information on the impact of gel structure on vitamin D 3′ s bioaccessibility was obtained by comparing model acid-coagulated fresh cheeses varying in protein-to-fat ratios (0.9, 1.3, 1.7, and 2) and in the particle size of the cheese milk emulsion due to different homogenization pressures applied (17–150 MPa) [ 32 ]. To prepare these model cheeses, milk was fortified by adding free vitamin D 3 previously dissolved in ethanol and then in melted anhydrous milk fat.…”

Effect of fat content and homogenization of milk on the recovery of milk constituents and quality characteristics of paneer

“…In case of paneer samples BMP4.1 and BMP4.5, those containing milk homogenized at P1 pressure had significantly (P<0.05) higher values of cohesiveness as compared to products containing milk homogenized at P2 pressure (Table 3). In general, homogenization of milk is deterrent to the cohesiveness of soft acidified milk cheeses [34] . Considering pressure P1, the springiness values of paneer samples CP, BMP4.1 and CHP were at par with each other.…”