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Furey A, Hoeche U, McLaughlin C, Noci F. Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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2
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Teixeira JLDP, Pallone JAL, Andrade CD, Mesías M, Seiquer I. Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104365] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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3
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MESSIAS TBON, MAGNANI M, PIMENTEL TC, SILVA LMD, ALVES J, GADELHA TS, MORGANO MA, PACHECO MTB, OLIVEIRA MEGD, QUEIROGA RDCRDE. Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37121] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Mahmoodi Z, Zendeboodi F, Mortazavian AM, Farhoodi M, Mofid V, Mohammadi Moghaddam T, Mehraban Sang Atash M. Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zohre Mahmoodi
- Student Research Committee Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran provinve 1985717443 Iran
| | - Fatemeh Zendeboodi
- Student Research Committee Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran provinve 1985717443 Iran
| | - Amir Mohammad Mortazavian
- Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran
| | - Mehdi Farhoodi
- Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran
| | - Vahid Mofid
- Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran
| | - Toktam Mohammadi Moghaddam
- Department of Nutritional Sciences and Food Technology Neyshabur University of Medical Sciences Moallem Neyshabur Khorasan Razavi province 14139‐93186Iran
| | - Masoome Mehraban Sang Atash
- Food Quality and Safety Research Department Food Science and Technology Research Institute ACECR Khorasan Razavi Branch Azadi Square Mashhad Khorasan Razavi province 9177949367 Iran
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Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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6
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Cais-Sokolińska D, Walkowiak-Tomczak D. Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice. J Dairy Sci 2020; 104:1318-1335. [PMID: 33309380 DOI: 10.3168/jds.2020-18770] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Accepted: 09/12/2020] [Indexed: 12/20/2022]
Abstract
We investigated the effects of supplementation of yogurt with elderberry juice (Sambucus nigra L.), in both natural and restructured forms, on certain technological, physicochemical, sensory, and health-promoting properties of yogurt, including antioxidant activity and inhibition of angiotensin-converting enzyme (ACE), α-amylase, and α-glucosidase activity. Consumer acceptance of the yogurt-juice products was assessed. Gel-strength restructured elderberry juice retained a spherical shape and most of the juice, despite decreasing in mass from 57.2 to 50.9 g during storage. As a result, yogurt supplemented with 10 and 25% restructured elderberry juice appeared to be more desirable from a sensory and technological perspective than yogurt with natural juice. Yogurt supplemented with restructured elderberry juice had a high water-holding capacity (94.4-96.4%), exhibited no spontaneous whey syneresis, and maintained a dense consistency (up to 5,626 g). Consumer penalty analysis of the just-about-right diagnostic attributes indicated that the flavor of these yogurts may not be sufficiently refreshing. High correlation was demonstrated between ACE inhibition, ABTS, α-amylase, and α-glucosidase in yogurt supplemented with restructured juice. An in vitro gastrointestinal simulation estimated bioaccessibility of antioxidants to be in the range of 62 to 66%. This model fermented yogurt supplemented with restructured elderberry juice is a novel dairy-juice beverage that represents a new approach for the development of functional fruit yogurt beverages.
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Affiliation(s)
- D Cais-Sokolińska
- Department of Dairy Products Quality, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - D Walkowiak-Tomczak
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland
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7
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Pankiewicz U, Góral M, Kozłowicz K, Góral D. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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8
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AKARCA G. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.33818] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Bansal V, Mishra SK. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety. Compr Rev Food Sci Food Saf 2020; 19:733-758. [PMID: 33325171 DOI: 10.1111/1541-4337.12524] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 11/21/2019] [Accepted: 11/21/2019] [Indexed: 02/06/2023]
Abstract
Sodium chloride (NaCl) universally well-known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2 ), or magnesium chloride (MgCl2 ). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced-sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage-causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.
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Affiliation(s)
- Venus Bansal
- Department of Dairy Technology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
| | - Santosh Kumar Mishra
- Department of Dairy Microbiology, College of Dairy Science & Technology, Guru Angad Dev Veterinary & Animal Sciences University, Ludhiana, India
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10
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Cordeiro BF, Lemos L, Oliveira ER, Silva SH, Savassi B, Figueiroa A, Faria AMC, Ferreira E, Esmerino EA, Rocha RS, Freitas MQ, Silva MC, Cruz AG, do Carmo FLR, Azevedo V. Prato cheese containing Lactobacillus casei 01 fails to prevent dextran sodium sulphate-induced colitis. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.104551] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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11
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Dimitrellou D, Kandylis P, Lević S, Petrović T, Ivanović S, Nedović V, Kourkoutas Y. Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108501] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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12
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Balthazar C, Santillo A, Guimarães J, Capozzi V, Russo P, Caroprese M, Marino R, Esmerino E, Raices RS, Silva M, Silva H, Freitas M, Granato D, Cruz A, Albenzio M. Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization. J Dairy Sci 2019; 102:10724-10736. [DOI: 10.3168/jds.2019-16909] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 07/19/2019] [Indexed: 12/15/2022]
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13
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Grom LC, Rocha RS, Balthazar CF, Guimarães JT, Coutinho NM, Barros CP, Pimentel TC, Venâncio EL, Collopy Junior I, Maciel PMC, Silva PHF, Granato D, Freitas MQ, Esmerino EA, Silva MC, Cruz AG. Postprandial glycemia in healthy subjects: Which probiotic dairy food is more adequate? J Dairy Sci 2019; 103:1110-1119. [PMID: 31785881 DOI: 10.3168/jds.2019-17401] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2019] [Accepted: 10/07/2019] [Indexed: 02/02/2023]
Abstract
The consumption of probiotic-enriched dairy products has been associated with many health benefits, including anti-hyperglycemic activity. The effect on health is dependent on the type of probiotic culture used and the dairy product consumed. This study evaluated the effect of different probiotic-enriched dairy matrices (Minas Frescal cheese, Prato cheese, and whey dairy beverage) containing Lactobacillus casei on in vitro and in vivo anti-hyperglycemic activity. For this purpose, in vitro anti-hyperglycemic activity was determined by the inhibition of α-glucosidase and α-amylase activities, and a human study was performed with healthy individuals (n = 15, consumption of bread as a control; bread + Minas Frescal cheese; bread + Prato cheese; bread + dairy beverage) to assess the effects of different probiotic foods on postprandial glycemia. In vitro data showed that Prato cheese presented the highest lipid (36.9 g/100 g) and protein (26.5 g/100 g) contents as well as the highest α-amylase (60.7%) and α-glucosidase (52.6%) inhibition. The consumption of Prato cheese resulted in a lesser increase in blood glucose level (13 mg/dL) compared with the consumption of bread alone (19 mg/dL), Minas Frescal cheese (20 mg/dL), and whey dairy beverage (30 mg/dL), with glycemic indices similar to that observed for the control. The present results demonstrated a good correlation between in vitro and in vivo data, in which the type of dairy matrix affects the anti-hyperglycemic activity. It is concluded that the consumption of probiotic Prato cheese can contribute to the reduction of postprandial glycemia in healthy individuals.
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Affiliation(s)
- L C Grom
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - R S Rocha
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil; Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - C F Balthazar
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - J T Guimarães
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - N M Coutinho
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - C P Barros
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - T C Pimentel
- Instituto Federal do Paraná (IFPR), Paranavaí, 87703-536, Paraná, Brazil
| | - E L Venâncio
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - I Collopy Junior
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - P M C Maciel
- Departamento de Farmácia, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 21715-000, Rio de Janeiro, Brazil
| | - P H F Silva
- Departamento de Nutrição, Universidade Federal de Juiz de Fora (UFJF), 36036-330, Juiz de Fora, Brazil
| | - D Granato
- Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (LUKE), Innovation Open House, Maarintie 6, FI-02150 Espoo, Finland
| | - M Q Freitas
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - E A Esmerino
- Faculdade de Medicina Veterinária, Universidade Federal Fluminense (UFF), 24230-340, Niterói, Brazil
| | - M C Silva
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - A G Cruz
- Departamento de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), 20270-021, Rio de Janeiro, Brazil.
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Morandi S, Battelli G, Silvetti T, Goss A, Cologna N, Brasca M. How the biodiversity loss in natural whey culture is affecting ripened cheese quality? The case of Trentingrana cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108480] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108361] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Bevilacqua A, Speranza B, Santillo A, Albenzio M, Gallo M, Sinigaglia M, Corbo MR. Alginate-microencapsulation of Lactobacillus casei and Bifidobacterium bifidum: Performances of encapsulated microorganisms and bead-validation in lamb rennet. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108349] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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17
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Vasconcelos FM, Silva HLA, Poso SMV, Barroso MV, Lanzetti M, Rocha RS, Graça JS, Esmerino EA, Freitas MQ, Silva MC, Raices RSL, Granato D, Pimentel TC, Sant'Ana AS, Cruz AG, Valença SS. Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice. Food Res Int 2019; 123:697-703. [PMID: 31285019 DOI: 10.1016/j.foodres.2019.06.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 06/02/2019] [Accepted: 06/03/2019] [Indexed: 01/06/2023]
Abstract
The efficacy of probiotic Prato cheese against the inflammatory and oxidative damage in mice organs induced by cigarette smoke exposure was investigated. Forty C57BL/6 male mice were assigned to four groups: (CS) exposed to cigarette smoke and fed regular chow; (CS + C) exposed to cigarette smoke and fed daily conventional cheese ad libitum; (CS + PC) exposed to cigarette smoke and fed daily probiotic (Lactobacillus casei-01) cheese ad libitum; and a control group (C) exposed to ambient smoke-free air and fed regular chow. Bronchoalveolar lavage (BAL), blood, gut and liver homogenates were used for biochemical assays. The (CS + PC) group exhibited fewer BAL leukocytes, reactive oxygen species (ROS), and BAL and gut lipid peroxidation than the (CS) and (CS + C) groups, which had findings similar to the (C) group. Probiotic cheese consumption did not change the red blood cell count, but lower lactate dehydrogenase (LDH) levels in plasma, inducible nitric oxide synthase (iNOS) and peroxynitrite expression were observed compared to the (CS) and (CS + C) groups, with findings similar to the (C) group. These results suggest that probiotic Prato cheese consumption reduced oxidative stress in the lungs, gut, and liver.
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Affiliation(s)
- Felipe M Vasconcelos
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Hugo L A Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Sara M V Poso
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Marina V Barroso
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Manuella Lanzetti
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil
| | - Ramon S Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Juliana S Graça
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Erick A Esmerino
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Monica Q Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340 Niterói, Brazil
| | - Marcia C Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Renata S L Raices
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil
| | - Daniel Granato
- Universidade Estadual de Ponta Grossa (UEPG), Departamento de Engenharia de Alimentos, 84030-900 Ponta Grossa, Brazil
| | | | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Adriano G Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, 20270-021 Rio de Janeiro, Brazil.
| | - Samuel S Valença
- Universidade Federal do Rio de Janeiro (UFRJ), Instituto de Ciências Biomédicas, Rio de Janeiro, Brazil.
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Verruck S, Balthazar CF, Rocha RS, Silva R, Esmerino EA, Pimentel TC, Freitas MQ, Silva MC, da Cruz AG, Prudencio ES. Dairy foods and positive impact on the consumer's health. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 89:95-164. [PMID: 31351531 DOI: 10.1016/bs.afnr.2019.03.002] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The objective of the present chapter was to demonstrate the state of the art in the recent advances in nutritional and functional components of dairy products research. In this chapter, the main mechanisms responsible and essential for a better understanding of nutritional and functional values of the components of milk and dairy products are highlighted. It also includes a discussion about the positive impacts of fermented milk, cheese, butter, ice cream, and dairy desserts components on the consumer's health.
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Affiliation(s)
- Silvani Verruck
- Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil
| | | | - Ramon Silva Rocha
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Ramon Silva
- Universidade Federal Fluminense (UFF), Faculdade de Veterinária, Niterói, Brazil; Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | | | | | | | - Marcia Cristina Silva
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil
| | - Adriano Gomes da Cruz
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro, Brazil.
| | - Elane Schwinden Prudencio
- Universidade Federal de Santa Catarina (UFSC), Departamento de Ciência e Tecnologia de Alimentos, Florianópolis, Brazil
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Tomar O. The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12574] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Oktay Tomar
- Engineering Faculty Food Engineering Department Afyon Kocatepe University Afyonkarahisar 03200 Turkey
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20
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Martins AA, Santos-Junior VA, Filho ER, Silva HL, Ferreira MVS, Graça JS, Esmerino EA, Lollo PC, Freitas MQ, Sant'Ana AS, Costa LEO, Raices RS, Silva MC, da Cruz AG, Barros ME. Probiotic Prato cheese consumption attenuates development of renal calculi in animal model of urolithiasis. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.041] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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21
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Silva H, Balthazar C, Silva R, Vieira A, Costa R, Esmerino E, Freitas M, Cruz A. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling. J Dairy Sci 2018; 101:8837-8846. [DOI: 10.3168/jds.2018-14819] [Citation(s) in RCA: 91] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2018] [Accepted: 06/07/2018] [Indexed: 12/22/2022]
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The Influence of Various Chloride Salts to Reduce Sodium Content on the Quality Parameters of Şalgam (Shalgam): A Traditional Turkish Beverage Based on Black Carrot. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3292185] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Sodium chloride is essential in şalgam processing affecting the flavour and microbiological stability of the final product. However, reduction of sodium salt in şalgam beverage is essential due to consumers’ demand for low-sodium foods as well as recommendation of health authorities. NaCl was replaced both partially and totally by KCl and CaCl2 in the present study. Experimental design was established to investigate the effects of five different combinations (1.7% NaCl (control treatment); 0.85% NaCl–0.85% KCl; 0.85% NaCl–0.85% CaCl2; 0.85% KCl–0.85% CaCl2, and 0.56% NaCl–0.56% KCl–0.56% CaCl2) of chloride salts on microbiological, chemical, and sensory qualities of şalgam. Lactic acid bacteria (LAB) were present in populations ranging from 8.0 to 8.61 log cfu/mL while total yeasts were 6.89 to 7.12 log cfu/mL at the end of the process. The maximum number of LAB was detected in the fermentation employed NaCl + KCl salts combination. Regarding the microbiological profile, LAB growth was stimulated significantly in presence of KCl while yeast patterns were not linked to different salt treatments. The final values of total acidity (TA) and pH for şalgam were found between 7.40 and 8.71 g/L and 3.26–3.47, respectively. Concerning physicochemical attributes, pH decreased when CaCl2 increased while TA is higher in the presence of CaCl2. Şalgam juice fermented with 0.85% NaCl–0.85% KCl mineral salt combination received the best sensory results among the different salt substitutions. Results demonstrate that NaCl can be replaced in şalgam with KCl by 50%, without affecting the traditional taste of şalgam in order to meet consumers’ demand for low-sodium dietary intake.
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Probiotic Minas Frescal cheese added with L. casei 01: Physicochemical and bioactivity characterization and effects on hematological/biochemical parameters of hypertensive overweighted women – A randomized double-blind pilot trial. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.015] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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