Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

Herman‐Lara, Erasmo; Bolívar-Moreno, Daniel; Toledo-López, Víctor; Cuevas-Glory, Luis; Lope-Navarrete, Mariela Carolina; Barron-Zambrano, Jesus; Díaz-Rivera, Pablo; Ramírez‐Rivera, Emmanuel de Jesús

doi:10.1590/fst.23918

Cited by 19 publications

(19 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Savoie and coworkers [ 170 ] used a cold-vapor technique to assess Hg in wild Atlantic salmon; the results obtained were compared with cold-vapor atomic fluorescence spectrometry without observing differences; levels found ranged from 0.15 to 0.29 mg·kg −1 on a dry weight basis. Herman-Lara and coworkers [ 172 ] were able to discern, using their mineral profile, among fresh and mature Mexican cheeses and segregate them by geographical origin using the levels for n = 9 minerals. Malhat and coworkers [ 174 ] applied the technique to determine heavy and essential minerals in honey and analyzed n = 100 samples of different botanical origin from Egyptian markets.…”

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Artavia

Cortés-Herrera

Granados-Chinchilla³

2021

Foods

View full text Add to dashboard Cite

This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.

show abstract

Section: Selected Instrumental Techniques and Their Applicationsmentioning

confidence: 99%

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Artavia

Cortés-Herrera

Granados-Chinchilla³

2021

Foods

View full text Add to dashboard Cite

show abstract

“…The importance given to goat milk and its products, which are distinguished technologically from cow and sheep milk and are economically more valuable because of their different taste, aroma and quality, has been recently increased. Goat milk is mostly used in cheese production among dairy products (Ranadheera et al, 2018(Ranadheera et al, , 2019Herman-Lara et al, 2019;Lucatto et al, 2020). Probiotic microorganisms are considered as functional food components that have positive effects on human health (Guarner, 2017).…”

Section: Introductionmentioning

confidence: 99%

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

Kavas

Kınık

et al. 2022

Food Sci. Technol

View full text Add to dashboard Cite

In the study, the microencapsulation method was applied in the production of white cheese from goat milk to prevent the loss of viability of Lactobacillus paracasei and Bifidobacterium longum due to environmental factors during their storage period.For this purpose, the cheese was obtained using three types of microcapsules -symbiotic microcapsules containing probiotic bacteria and probiotic + fructooligosaccharide, probiotic + inulin. In addition, probiotics, fructooligosaccharide and inulin have been added to cheese in free form, and a total of 7 different cheeses have been produced with the control sample. In the microencapsulation, 1% sodium alginate was used as coating material and the extrusion method was applied. The cheese samples have been stored at +4 0 C for 180 days. It has been determined that the viability of L. paracasei and B.longum has been preserved with the microencapsulation technique, while the viability of probiotic bacteria is preserved at a higher level in cheese samples obtained with the addition of prebiotics to microencapsules. It has been concluded that probiotic microorganisms are available above the minimum therapeutic effect value in grams of cheese samples containing microcapsules and these cheese could be considered as probiotic.

show abstract

“…Furthermore, habanero pepper has the distinction of Denomination of Origin (DO) associated with a specific Official Mexican Standard (NOM-189-SCFI) (Mexico, 2017) where its characteristics are state. Due to its economical and social importance, it is necessary to quantify the content of mineral multi-elements in habanero pepper to verify its safety and quality (Herman-Lara et al, 2019). In this sense, the habanero chili with DO is grown mainly in two types of soils in Yucatan, the Box lu'um (black soil) and K'áankab lu'um (red soil), these correspond to the mayan language names (Rodríguez Buenfil et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy

Ramírez‐Sucre¹,

Oney‐Montalvo²,

Lope-Navarrete

et al. 2022

Food Sci. Technol

Self Cite

View full text Add to dashboard Cite

The aim of this work was to determine in Capsicum chinense the 1) concentration of heavy metals (Al, As, Cd, Pb), majority (Ca, K, Mg, Na) and essential (Cu, Fe, Mn, Se, Zn) mineral elements, 2) effects of ripening stage, harvest number and type of soil on the mineral content and 3) authenticity markers. Peppers grown in black and red soils of this Mayan region, were harvested in two ripening stages (ripe and ripening peppers [orange and green peppers, respectivily]) and in four post-transplant dates: I (132 post-transplant days, PTD), II (160PTD), III (209PTD) and IV (265PTD). These samples were analyzed by ICP-Spectroscopy. The ripening stage affected the Al, Cu and Zn contents in ripe peppers while As presented the highest content in ripening peppers. Harvests I y III presented the highest Al, Ca, K contents while harvests II y III presented the highest As and Pb contents. Nine and ten elements developed authenticity markers according to the maturation and harvest number, respectively. The results obtained will help the producers and industrialists to focused on the production and agronomic management of high quality habanero peppers.

show abstract

Minerals multi-element analysis and its relationship with geographical origin of artisanal Mexican goat cheeses

Cited by 19 publications

References 25 publications

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis

Symbiotic microencapsulation to enhance Bifidobacterium longum and Lactobacillus paracasei survival in goat cheese

Authenticity markers in habanero pepper (Capsicum chinense) by the quantification of mineral multielements through ICP-spectroscopy

Contact Info

Product

Resources

About