Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

Moreira, Rodrigo V.; Costa, Marion Pereira da; Lima, Rayssa S.; Castro, Vinícius Silva; Mutz, Yhan S.; Rosario, Anisio Iuri Lima dos Santos; Delgado, K. F.; Mano, Sérgio Borges; Conté-Júnior, Carlos Adam

doi:10.1016/j.lwt.2021.111523

Cited by 7 publications

(6 citation statements)

References 49 publications

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“…In contrast, the extract slightly reduced this viability for vacuum treatment combined with UV-C. Therefore, adding extract did not seem to negatively influence the lactic acid culture over the storage period of raw milk cheeses, corroborating our previous studies ( 25 , 26 ).…”

Section: Resultssupporting

confidence: 89%

“…Pequi ( Caryocar brasiliense ) is a native fruit from Brazil whose extract presents antimicrobial activity against spoilage and pathogenic bacteria, mainly attributed to polyphenol, terpenes, and flavonoid compounds ( 24 ). Besides, in previous studies performed by our research group, the pequi waste extract (PWE) was demonstrated to be a promising alternative as a preservative method for fresh goat cheese elaborated with pasteurized milk ( 25 , 26 ). Additionally, pequi waste extract has some advantages regarding UV-C and vacuum treatments, such as penetrating the entire cheese sample since it is added during cheesemaking and has an antimicrobial effect against both anaerobic and aerobic bacteria, as previously shown ( 27 ).…”

Section: Introductionmentioning

confidence: 99%

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Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

et al. 2022

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The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limits the availability of raw goat cheese. Thus, combined preservation methods can be promising because their synergies can extend shelf life more effectively. In this context, Principal Component Analysis (PCA) was applied to variables to investigate the effect of pequi waste extract (PWE), a native Brazilian fruit, combined with UV-C radiation (CEU) and vacuum packaging (CEV) on the preservation of low-sodium raw goat cheese. CEV samples had lower loadings for Staphylococcus subsp. and Enterobacteriaceae than other treatments in PC2, having a count’s reduction up to 3-fold (P < 0.05) compared to vacuum alone. In contrast, CEU showed an increase of up to 1.2-fold on staphylococcal count compared to UV-C alone. Still, the addition of PWE to UV-C-treated cheeses resulted in 8.5% protein loss. Furthermore, PWE, especially in CEV, delayed post-acidification during storage. It made CEV up to 4.5 and 1.6-fold more stable for color and texture, respectively than vacuum alone. These data strongly suggest that PWE may be a novel and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese when combined with the vacuum.

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Section: Resultssupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

et al. 2022

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“…Indeed, GC tended to present a higher pH than the cachaça-immersed treatments. In fact, the increase in pH after 40 days of storage may have been caused by the breakdown of protein and peptides leading to the accumulation of ammonia and amines, which are alkaline compounds produced by the starter culture during proteolysis [28]. Concerning the cachaça-immersed cheeses, GCGB was the most acidic cheese throughout storage, while GCGO and GCS had intermediate values.…”

Section: Moisture Fat In Dry Matter Water Activity and Ph Of Cheesesmentioning

confidence: 99%

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

Rosario

Vieira

Barreto

et al. 2023

Foods

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Cachaça is a traditional Brazilian drink that has the potential to offer a new sensory and technological strategy for artisanal cheesemaking, particularly for small-scale producers and family farming. This study aimed to investigate the effects of cachaça immersion on the physicochemical, microbiological, color, texture, and sensory parameters of artisanal goat coalho cheeses using three different varieties of cachaça immersion. The results showed that cachaça immersion did not affect the cheese’s proximate composition or starter culture viability, indicating its suitability as a new method for artisanal cheese production. Additionally, gold cachaça aged in oak casks was the most effective variety for sensory acceptance and purchase intention, suggesting that it may be a valuable strategy for small-scale producers to add value and encourage the consumption of artisanal goat coalho cheeses without compromising their quality. Thus, this study provides important insights for small-scale producers and family farming to enhance their product offerings and increase their competitiveness in the market.

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“…Lately, natural antioxidants obtained mainly from plant, fruit, and vegetable extracts have been an alternative to minimize the consumption of synthetic antioxidant actives and ensure food safety (Bruni et al., 2020b; Hanani et al., 2019; Kadam et al., 2021). These natural molecules are biocompatible, biodegradable, antimicrobial, and readily available in the environment and may have numerous applications in food (Moreira et al., 2021; Rangaraj et al., 2021). The most commonly used natural antioxidant compounds in food and packaging materials include EOs, vitamins, carotenoids, and polyphenols (Figure 4).…”

Section: Overview Of Natural Antioxidants Applied In Nanocompositesmentioning

confidence: 99%

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

Vieira

Carvalho

Conté-Júnior

2022

Comp Rev Food Sci Food Safe

118

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Inorganic nanoparticles (NPs) and natural antioxidant compounds are an emerging trend in the food industry. Incorporating these substances in biobased and biodegradable matrices as polysaccharides (e.g., starch, cellulose, and chitosan) and proteins has highlighted the potential in active food packaging applications due to more significant antimicrobial, antioxidant, UV blocking, oxygen scavenging, water vapor permeability effects, and low environmental impact. In recent

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Synergistic effect of pequi waste extract, UV-C radiation and vacuum packaging on the quality characteristics of goat Minas Frescal cheese with sodium reduction

Cited by 7 publications

References 49 publications

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

Artisanal Goat Coalho Cheese with Cachaça as Flavoring Agent

Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

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