Preliminary findings on the effect of light-oxidation on Asiago d’allevo vecchio protected designation of origin cheese

Abstract

Food is exposed to light during processing, packaging, distribution and retail storage, resulting in deterioration of the product quality. Milk and other dairy products are among the most sensitive due to the high content of riboflavin, vitamin B 2 , which is an efficient photosensitizer for oxidative processes. Photooxidation in cheese induces degradation of nutritional quality such as proteins, lipids, and vitamins. Moreover, it causes formation of off-flavours, off-odours and gradual bleaching.The objective of this study was to evaluate the effect of light exposition on sliced Asiago d'allevo cheese (lowland vs alpine) aerobically packaged stored for 336 h under both fluorescent light and in the dark. Alpine cheese showed higher b* (P<0.001) and a* indexes (P<0.001) and also a higher lipid oxidation (P<0.01) than lowland one. Riboflavin content was significantly higher (P<0.001) in lowland cheese. Cheese samples exposed to the light were significantly lighter (P<0.001) than those exposed in the dark and they also showed a decrease in yellowness (P<0.001) and redness (P<0.001) as well as in riboflavin content (P<0.001). Lipid oxidation did not produce statistically significant change. Storage time significantly affected riboflavin content (P<0.001), TBARs (P<0.001) and cheese colour (P<0.001). Results suggest that light exposition had a pronounced effect on cheese characteristics. IntroduzioneNegli ultimi dieci anni si è osservato un trend positivo nell'acquisto di formaggi che meglio di altri alimenti hanno risposto alle richieste dei consumatori in termini di freschezza, funzione d'uso, innovazione e prezzo. La quasi totalità degli acquisti viene effettuata presso la grande distribuzione organizzata e il consumatore è disposto a spendere per un maggior contenuto di servizio che, per i formaggi, è dato dalla porzionatura e dal grattugiato fresco presentati con varie modalità di confezionamento (ISMEA, 2011).La luce costituisce una delle maggiori cause di scadimento nutrizionale e sensoriale in quanto è responsabile della degradazione di proteine, grassi e vitamine con sviluppo di odori sgradevoli (sunlight odour e sunlight flavour), perdita di colore e formazione di composti potenzialmente dannosi per la salute del consumatore (es. ossidi del colesterolo). L'esposizione dei prodotti lattiero-caseari alla radiazione luminosa avviene in tutte le fasi della loro vita commerciale, dalla produzione fino alla commercializzazione, e indipendentemente dalla presenza del packaging.La fotossidazione può procedere attraverso due meccanismi, le reazioni di Tipo I e Tipo II, che possono svilupparsi anche in maniera competitiva. Le reazioni di Tipo I procedono secondo la formazione di radicali liberi e tendono a essere più frequenti a basse concentrazioni di ossigeno (He et al., 1998). In quelle di Tipo II l'energia è trasferita all'ossigeno tripletto dalle sostanze fotosensibilizzanti eccitate con formazione di ossigeno singoletto che è estremamente reattivo e attacca i composti organici senza la loro preliminare ...

Oxidative status of Kefalotyri cheese during aerobic storage in the dark or under fluorescent light

“…As mentioned earlier, an increase in protein carbonyls concentrations was observed in all examined Kefalotyri cheese samples during storage, and the decrease in lightness (white colour) of cheeses may be associated with protein oxidation or photooxidation. The results of the present study are in agreement with those of other studies that reported an increased discoloration of white and yellow, as well as increased red colour of cheese products during fluorescent light storage as compared to storage in the dark, (Wold et al 2006;Mexis et al 2011;Balzan et al 2013). No important differences in L*, a* and b* values between December or April Kefalotyri cheese samples stored aerobically under fluorescent light (DEL and APL) or in the dark (DED and APD) were observed, and this might be due to the same levels of protein oxidation in both months cheese, as mentioned earlier.…”

“…2011; Balzan et al . 2013). No important differences in L* , a* and b* values between December or April Kefalotyri cheese samples stored aerobically under fluorescent light (DEL and APL) or in the dark (DED and APD) were observed, and this might be due to the same levels of protein oxidation in both months cheese, as mentioned earlier.…”

An insight into the dairy chain of a Protected Designation of Origin cheese: The case study of Asiago cheese

“…It is well known, however, that cattle breed and management practices may affect milk composition as well as the nutritional and organoleptic profile of dairy products (De Marchi et al, 2008;Larsen et al, 2010;Gulati et al, 2018). So far, several authors have studied the cheese-making process, the main quality traits (Schievano et al, 2008;Cozzi et al, 2009;Balzan et al, 2013), and the sustainability (Dalla Riva et al, 2018) of Asiago PDO cheese, but no data are available in the literature to describe the farming systems that are upstream of the cheese chain. To fill this gap, the present study aimed to identify and cluster the type of farms that supply milk to the Asiago PDO chain.…”

Επίδραση Των Συνθηκών Παραγωγής, Συσκευασίας Και Λιανικής Πώλησης Στην Οξείδωση Των Λιπιδίων Και Των Πρωτεϊνών Καθώς Και Στη Σύνθεση Των Πολυακόρεστων Λιπαρών Οξέων Του Κεφαλοτυριού

“…Οζ παιδθέξ αοηέξ ζοβηεκηνχζεζξ ηδξ ιδθμκζηήξ δζαθδεΰδδξ ζημ ηέθμξ ηδξ ςνίιακζδξ ηςκ ηονζχκ απμδίδμκηαζ ζηζξ ιζηνέξ ιεηααμθέξ ηδξ ζοβηέκηνςζδξ ηςκ πμθοαηυνεζηςκ θζπανχκ μλέςκ ζηδ δζάνηεζα ηδξ ςνίιακζδξ (Buccioni et al 2012). ε ακηίεεζδ ιε ηα απμηεθέζιαηα ηδξ πανμφζαξ ενβαζίαξ μζ Delgado et al (2009) ανήηακ ορδθυηενεξ ζοβηεκηνχζεζξ ιδθμκζηήξ δζαθδεΰδδξ (0,12 mg/kg ηονζμφ) ζημ ηέθμξ ηςκ 90 διενχκ ςνίιακζδξ ημο Ηζπακζημφ πνυαεζμο ιαθαημφ ηονζμφ ‗Torta del Casar', εκχ μζ Delgado et al (2011) (Frankel 1991, Kristensen et al 1999, Mortensen et al 2002a (Balzan et al 2013), ηονί Pecorino (Branciari et al 2015), Ηνακζηυ θεοηυ ηονί (Azizkhani et al 2016), πεζναιαηζηυ ηονί (daSilva et al 2016, ηονί Himalayan (Mushtaq et al 2016) ηαζ Ηκδζηυ ηονί Kalari (Mahajan et al 2017).…”

“…Ζ ζοζπέηζζδ ημο ααειμφ θςημεοαζζεδημπμίδζδξ ηδξ νζαμθθααίκδξ ηαζ ηδξ αφλδζδξ ηςκ ηαναμκοθίςκ θυβς ηδξ μλείδςζδξ ηςκ πνςηεσκχκ ζημ βάθα ηαζ ηα βαθαηημημιζηά πνμσυκηα έπεζ επίζδξ ακαθενεεί ζε πνμδβμφιεκεξ ιεθέηεξ (Mortensen et al 2004, Choe et al 2005, Fernandez et al 2014 (Angelo et al 1996 Σα απμηεθέζιαηά ιαξ είκαζ ζε ζοιθςκία ιε εηείκα πνμδβμφιεκςκ ιεθεηχκ πμο αθμνμφζακ ημκ απμπνςιαηζζιυ ηςκ ηνμθίιςκ θυβς μλείδςζδξ Baron 2010, Soladoye et al 2015) ή θςημμλείδςζδξ ηςκ ζοζηαηζηχκ ημοξ (Mortensen et al 2004, Duncan andChang 2012). Απμπνςιαηζζιυξ, άθθςζηε, ηςκ ηονζχκ ηαηά ηδ ζοκηήνδζδ ημοξ ζε ρφλδ έπεζ παναηδνδεεί ηαζ απυ άθθμοξ ενεοκδηέξ ηαζ απμδυεδηε ζε μλείδςζδ (Severini et al 1998, Daly et al 2012, Mushtaq et al 2016, Vanbergue et al 2018) ή θςημμλείδςζδ (Zhang and Mahoney 1990, Hong et al 1995a, Hong eta l. 1995b, Colchin et al 2001, Balzan et al 2013 , Intawiwat et al 2013, Wold et al 2015, Zardin et al 2016, ηδξ ηνέιαξ (Larsen et al 2009), ημο παβςημφ (Shiota et al 2002) ηαζ ημο αμοηφνμο (Veberg et al 2007). Ακάθμβα απμηεθέζιαηα ιε οπμαάειζζδ ηςκ μνβακμθδπηζηχκ παναηηδνζζηζηχκ ηαηά ηδ δζάνηεζα ηδξ ζοκηήνδζδξ ζε ρφλδ ηαζ ιε θεμνίγμκηα θςηζζιυ, ακαθένεδηακ βζα άθθα ηονζά υπςξ ημ Cheddar (Cilliers et al 2014), ακαηαηενβαζιέκμ ηονί (Kristensen et al 2000, Ye et al 2009, Vanbergue et al 2018, διίζηθδνμ ηονί (Juric et al 2003), ηονί ηφπμο Gouda (Wold 2005), ηονί Jarlsberg (Wold et al 2006), βίδζκμ ηονί (Kim et al 2003, Gámbaro et al 2017, Havarti (Mortensen et al 2003b), ιογήενα…”