TY - JOUR
T1 - Characteristics of unripened cow milk curd cheese enriched with raspberry (Rubus idaeus), blueberry (Vaccinium myrtillus) and elderberry (Sambucus nigra) industry by-products
AU - Starkute, Vytaute
AU - Lukseviciute, Justina
AU - Klupsaite, Dovile
AU - Mockus, Ernestas
AU - Klementaviciute, Jolita
AU - Rocha, João Miguel
AU - Özogul, Fatih
AU - Ruzauskas, Modestas
AU - Viskelis, Pranas
AU - Bartkiene, Elena
N1 - Funding Information:
The authors are grateful to COST Action 18101 SOURDOMICS—Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses ( https://sourdomics.com/ ; https:// www.cost.eu/actions/CA18101/ , accessed on 29 June 2023), where the author E.B. is the Vice-Chair and leader of the working group 6 “Project design and development innovative prototypes of products and small-scale processing technologies”, the author F.Ö. is the leader of the working group 8 “Food safety, health-promoting, sensorial perception and consumers’ behavior” and the author J.M.R. is the Chair and Grant Holder Scientific Representative and is supported by COST (European Cooperation in Science and Technology) ( https://www.cost.eu/ , accessed on 29 June 2023). COST is a funding agency for research and innovation networks.
Publisher Copyright:
© 2023 by the authors.
PY - 2023/7/27
Y1 - 2023/7/27
N2 - The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH− (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH− of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
AB - The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized (NI) and agar-immobilized (AI) BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed. It was established that the tested BIBs possess desirable antimicrobial (raspberry BIB inhibited 7 out of 10 tested pathogens) and antioxidant activities (the highest total phenolic compounds (TPC) content was displayed by NI elderberry BIB 143.6 mg GAE/100 g). The addition of BIBs to U-CC increased TPC content and DPPH− (2,2-diphenyl-1-picrylhydrazyl)-radical scavenging activity of the U-CC (the highest TPC content was found in C-RaNI 184.5 mg/100 g, and strong positive correlation between TPC and DPPH− of the U-CC was found, r = 0.658). The predominant fatty acid group in U-CC was saturated fatty acids (SFA); however, the lowest content of SFA was unfolded in C-EldAI samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-EldAI (104.1 mg/kg). In total, 43 volatile compounds (VC) were identified in U-CC, and, in all cases, a broader spectrum of VCs was observed in U-CC enriched with BIBs. After 10 days of storage, the highest enterobacteria number was in C-BluNI (1.88 log10 CFU/g). All U-CC showed similar overall acceptability (on average, 8.34 points); however, the highest intensity of the emotion “happy” was expressed by testing C-EldNI. Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
KW - Antimicrobial properties
KW - Antioxidant characteristics
KW - Berry industry by-product
KW - Biogenic amine
KW - Nutrition
KW - Unripened cow milk curd cheese
KW - Volatile compounds
UR - http://www.scopus.com/inward/record.url?scp=85167426351&partnerID=8YFLogxK
U2 - 10.3390/foods12152860
DO - 10.3390/foods12152860
M3 - Article
C2 - 37569128
AN - SCOPUS:85167426351
SN - 2304-8158
VL - 12
JO - Foods
JF - Foods
IS - 15
M1 - 2860
ER -
