Physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese during ripening

Ko, Eun-Jung; Chang, Yoon Hyuk; Kwak, Hae‐Soo

doi:10.1111/1471-0307.12318

Cited by 3 publications

(4 citation statements)

References 18 publications

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“…LAB counts of the microcapsule-treated cheeses were significantly higher compared to controls as the ripening period proceeded from 0 to 60 d ( p <0.05). Similarly, in Queso Blanco, Caciocavallo, and Mozzarella cheeses, the LAB counts increased during ripening ( Bermudez-Aguirre and Barbosa-Canovas, 2012 ; Ko et al , 2017 ; Van Hekken et al , 2012 ). Increasing the concentrations of powdered microcapsules containing tomato extracts proportionally decreased the LAB counts in Queso Blanco cheeses because of the antibacterial activity of lycopene ( Bartkiene et al , 2015 ; Mukhopadhyay et al , 2014 ).…”

Section: Resultsmentioning

confidence: 81%

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Jeong

Lee

Ganesan

et al. 2017

Korean Journal for Food Science of Animal Resources

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The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

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Section: Resultsmentioning

confidence: 81%

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Jeong

Lee

Ganesan

et al. 2017

Korean Journal for Food Science of Animal Resources

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“…Due to size reduction, the bioavailability of the nutrients in red ginseng was considered to be increased. Similarly, Ko () also reported that the addition of nanopowdered peanut sprout in Caciocavallo cheese nourished the growth of LAB. In conclusion, the addition of red ginseng promoted the growth of LAB; NRG showed more efficacies in increasing LAB than PRG, but the difference was not significant.…”

Section: Resultsmentioning

confidence: 84%

“…). Ko () investigated the incorporation of nanopowdered peanut sprout into caciocavallo cheese to promote the functionality of the cheese. The result of this study showed that the quantity of resveratrol, which is the major polyphenol, in the cheese increased during ripening.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano‐powdered red ginseng and powdered red ginseng during ripening

Choi

Yoo

Kwak

2014

Int J of Dairy Tech

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This study was conducted to investigate the effect of different concentrations of nanopowdered red ginseng (NRG) (200 nm) and powdered red ginseng (PRG) (120 lm) on the physicochemical properties of Asiago cheeses (AC) during ripening at 14°C for 4 months. The compositions were similar in both cheeses. Lactic acid bacteria (LAB) counts were not significantly different in NRGAC and PRGAC. However, L* value of 0.1% NRGAC was significantly lower than that of PRGAC. Hardness increased significantly in both cheeses. The overall acceptability of 0.1% NRGAC was similar to that of the control. In conclusion, 0.1% NRGAC was quite similar to control.

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“…Cheeses with addition of peanuts have been developed through nanoencapsulation. For example, Ko et al (2017) used nanopowdered peanut sprout to fortify Caciocavallo cheese. The powder particles had a diameter between 73 and 640 nm with an average particle size of 300-350 nm.…”

Section: Cheese Fortification By Direct Incorporation Of Oils and Oilmentioning

confidence: 99%

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Villamil

Guzmán

Ojeda-Arredondo

et al. 2021

Heliyon

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Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its nutritional quality. The fat replacement has physicochemical, textural, and sensory effects on dairy matrix. To the food science is mandatory to know which technological strategies of milk processing improve the quality of the end products. The most relevant results reveal that fish oil (FO) and flaxseed oil (FSO) have been the most researched UFA-rich sources, microencapsulation has been the most studied incorporation technology because it allows the oil entrapment with minimal effects on the cheese quality, and non-thermal technologies allow greater UFA fortification in cheese, improving its nutritional quality. Finally, the development of fortified cheeses with UFA-rich sources has been found as an innovative strategy to obtain high quality products with functional potential.

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Physicochemical and microbial properties of nanopowdered peanut sprout‐supplemented Caciocavallo‐like cheese during ripening

Cited by 3 publications

References 18 publications

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Comparison of the physicochemical and sensory properties of Asiago cheeses with added nano‐powdered red ginseng and powdered red ginseng during ripening

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

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