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Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products

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 propert...

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Autores principales: Starkute, Vytaute, Lukseviciute, Justina, Klupsaite, Dovile, Mockus, Ernestas, Klementaviciute, Jolita, Rocha, João Miguel, Özogul, Fatih, Ruzauskas, Modestas, Viskelis, Pranas, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417324/
https://www.ncbi.nlm.nih.gov/pubmed/37569128
http://dx.doi.org/10.3390/foods12152860
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author Starkute, Vytaute
Lukseviciute, Justina
Klupsaite, Dovile
Mockus, Ernestas
Klementaviciute, Jolita
Rocha, João Miguel
Özogul, Fatih
Ruzauskas, Modestas
Viskelis, Pranas
Bartkiene, Elena
author_facet Starkute, Vytaute
Lukseviciute, Justina
Klupsaite, Dovile
Mockus, Ernestas
Klementaviciute, Jolita
Rocha, João Miguel
Özogul, Fatih
Ruzauskas, Modestas
Viskelis, Pranas
Bartkiene, Elena
author_sort Starkute, Vytaute
collection PubMed
description 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-Ra(NI) 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-Eld(AI) samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-Eld(AI) (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-Blu(NI) (1.88 log(10) 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-Eld(NI). Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits.
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spelling pubmed-104173242023-08-12 Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products Starkute, Vytaute Lukseviciute, Justina Klupsaite, Dovile Mockus, Ernestas Klementaviciute, Jolita Rocha, João Miguel Özogul, Fatih Ruzauskas, Modestas Viskelis, Pranas Bartkiene, Elena Foods Article 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-Ra(NI) 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-Eld(AI) samples (in comparison with C, on average, by 1.6 times lower). The highest biogenic amine content was attained in C-Eld(AI) (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-Blu(NI) (1.88 log(10) 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-Eld(NI). Finally, the BIBs are prospective ingredients for U-CC enrichment in a sustainable manner and improved nutritional traits. MDPI 2023-07-27 /pmc/articles/PMC10417324/ /pubmed/37569128 http://dx.doi.org/10.3390/foods12152860 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Starkute, Vytaute
Lukseviciute, Justina
Klupsaite, Dovile
Mockus, Ernestas
Klementaviciute, Jolita
Rocha, João Miguel
Özogul, Fatih
Ruzauskas, Modestas
Viskelis, Pranas
Bartkiene, Elena
Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
title Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
title_full Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
title_fullStr Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
title_full_unstemmed Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
title_short Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Rubus idaeus), Blueberry (Vaccinium myrtillus) and Elderberry (Sambucus nigra) Industry By-Products
title_sort characteristics of unripened cow milk curd cheese enriched with raspberry (rubus idaeus), blueberry (vaccinium myrtillus) and elderberry (sambucus nigra) industry by-products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417324/
https://www.ncbi.nlm.nih.gov/pubmed/37569128
http://dx.doi.org/10.3390/foods12152860
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